Although some wild foods enthusiasts might think this dish is overrated, I feel that this twist on teal or duck poppers is the easiest and best tasting version out there and a perfect appetizer for any savory meal or tailgate party. Before we get to the recipe though I can't stress this enough, EAT YOUR BIRDS. There are a million different recipes for both ducks and geese beyond just poppers, cured meats and snack sticks. As someone who’s done more waterfowling in their days than big game hunting I’m constantly finding new ways to use my birds, for instance a large portion of the geese I shoot each year get turned into burger meat cut in with beef fat (or you can use pork fat if you want to make a ground sausage style grind). I’ve made everything from chili, to spaghetti, to hamburgers with duck and goose burger. There's no limit on what you can do with waterfowl meat, so experiment a little you might just find your new favorite recipe! As I said there's so many ways you can use your birds but for now let's get back to those duck poppers that I know just about everyone loves. 

While I do enjoy the traditional popper recipe, I think sometimes it can just be a bit of a hodgepodge of textures and flavors. This recipe  involves roughly all the same ingredients with just slightly different construction.  

Ingredients: 

• Teal Breasts (skinless; can also use any duck breast) 
• Pickled Jalapenos 
• Thick Cut Bacon 
• Your Favorite Seasoning 
• Cream Cheese 
• Black Pepper & Salt
• Bamboo Skewers

For this recipe I used a flat top grill but you can pretty much use any grill or counter top stove. You’ll want to make sure all your ingredients are prepared beforehand because this recipe goes quickly! 

Instructions:

1. Start out by seasoning your teal breasts with your favorite seasoning. This could be a BBQ rub, creole seasoning or if you prefer just salt and pepper.
2. Next you're going to want to cook your bacon halfway done. This will allow you to not overcook your duck when you wrap it during the final cook. I cut my bacon strips in half so I’m not over-powering the flavor of my duck with just bacon and I also like to use thick cut bacon. No one likes thin flimsy bacon. 
3. Now onto the duck breasts, what we are aiming for here is a really good sear on both sides of the breast while taking care not to over cook them. If you are using a flat top or pan on a countertop oven, this will allow you to sear your duck in the leftover bacon grease and impart all these delicious bacon flavors. 
4. After you've seared your duck breast, let it rest for a few minutes then slice the breast into thin pieces on a slight angle. 
5. Now it's time to assemble! Line up your bacon vertically and lay on your slices of duck breast (also vertically). Next take one to two pickled jalapenos and place that on top. Roll those all up together and add about 3-4 or four of them to each bamboo skewer. 
6. Throw these back on the flat top and cook until your bacon is nice and caramelized. Once they are done you can remove them from the skewer, the cooked bacon will hold them all together. I like to plate them on a fresh tray and add a small dollop of cream cheese and an extra pickled jalapeno to the top of each of them. 

Voila! Teal poppers that are quick and easy to make and are sure to be gobbled up by you and your buddies at hunting camp or your next get together.