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Duck Poppers with Cream Cheese and Habanero Jam

Having only been duck hunting for 2 seasons, it's something I've really come to LOVE! But honestly, eating the meat has been a struggle. I know some people love wild duck meat, but not having eaten it in the past, it has definitely been something I've had to learn to like. The meat has a strong, very gamey flavor that I'm not fond of, but since I'm hunting and killing these birds, I am definitely going to eat them. John and I have tried cooking them several different ways in order to find a way that we enjoy eating them and we've finally found it - grilled/baked poppers with cream cheese and habanero jam.

This recipe is actually very easy and can be customized with flavors of your choice. It has become our "go-to" recipe for our duck breasts (but we're still experimenting with other recipes too!).

Serves: 2-3

Time: marinade - 24 hours / prepare & cook - 35 minutes



  • 4-5 duck breasts, cut into thirds

  • 1 cup teriyaki sauce

  • 2 tbsp minced garlic

  • 2 tbsp A-1 Sauce

  • 1/4 cup lemon juice

  • 1/4 cup sriracha


  • Jalapeños, halved (optional)

  • Red onion pieces (optional)

  • 6-8 bacon slices, cut into halves

  • Cajun seasoning

  • Garlic powder

  • Black pepper

  • Chive and Onion cream cheese

  • Apricot or peach habanero jam (I make and can my own, but it can be purchased)



Use a fork to puncture the duck breasts to allow the marinade to soak into the meat.

Combine the teriyaki sauce, minced garlic, A-1, lemon juice and sriracha into a small bowl or quartz size freezer bag, then add duck meat. Marinade should completely cover the meat. Add more teriyaki or use a smaller container if the meat isn't covered. Let the meat sit in the marinade for at least 24 hours, stirring/turning occasionally.

Prepare and Cook:

Remove the stems from the jalapeños and slice in half lengthways; remove insides and seeds. Place a piece of onion inside the jalapeño and a piece of the duck breast meat (you might have to cut the duck breasts into smaller pieces). Wrap in a bacon slice and secure with a toothpick.

If you don't want to use jalapeños and/or onions, you can just wrap the duck breast in a bacon slice and secure with a toothpick.

Sprinkle the bacon-wrapped poppers with cajun seasoning, garlic powder and pepper.

To grill: Prepare your charcoal or gas grill. Once the grill is hot, place the prepared bacon-wrapped duck breasts directly on the grill. Cook over the flame, but be prepared to move them off the heat if the grease from the bacon causes the grill to flame up. If using a small or portable grill (like pictured), place a piece of aluminum foil on half the grill. Cook on each side 7-8 minutes, until the bacon is crispy.

To bake: Preheat the oven to 350. Place the bacon wrapped duck breasts on a foil lined baking sheet, and cook on the middle rack for 7-8 minutes on each side, until the bacon is crispy.

Note: You want the bacon to get crispy, but be careful not to overcook the duck breasts.

Top each popper with chive and onion cream cheese and apricot or peach habanero jam (these can also be on the side for dipping). The flavor combination is excellent!

Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras and Brand Ambassador for the GoWild app. Follow her on Instagram @waddysarah and @arrowridgecreations.

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