Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's wild duck poppers. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chef Nathan Duensing puts a new twist on everyone's favorite waterfowl-based appetizer, a duck popper perfect for any table. Having taught Hambone(Dan Hammond) everything he knows about duck hunting, I'm going to one up him on my favorite wild duck dish! Duck poppers, a staple at fishing and hunting camps. "It reminds me of hanging out with good friends and family," he says.
Brad's wild duck poppers is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Brad's wild duck poppers is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have brad's wild duck poppers using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Brad's wild duck poppers:
- Get 1 breast meat from 8 wild ducks
- Prepare 1 small jar pepporcini whole
- Make ready 1 small onion
- Prepare 1 lb bacon
- Take 1 packages cream cheese
- Take 1 box tempura batter
- Prepare 1 oil for frying
- Get 1 toothpicks
The top countries of supplier is China, from which the percentage. Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done! Remove them from the grill, transfer to a serving platter and serve.
Steps to make Brad's wild duck poppers:
- cut Bacon into 3" pieces
- lay pieces out on a cutting board
- remove fat and tendon from duck meat. filet breasts in half. then cut halves length wise then width wise
- place duck on bacon pieces
- cut peppers in half remove stems and place pieces on duck
- cut onion into 1/2" wide slivers. put a dab of cream cheese on onion and place on pepper
- roll up Popper and secure with a toothpick
- dip in tempura and deep fry in 360°F oil. I use canola or peanut
- drain on paper towels and serve with plum sauce or other preferred dipping sauce
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