By Caleb Talley
For some Arkansans, the best thing about November isn’t the turkey and dressing or family fellowship. It’s duck season. And as home to the duck capital of the world – Stuttgart – it’s no wonder Arkansans get into a bit of a tizzy as opening day, Nov. 17, approaches.
Having a brother who spends much of the fall and winter months guiding for businessmen who come from across the country to hunt the flooded timbers of the Arkansas Delta, my family is often flush with duck. And that’s because most of the folks who have spent big bucks to bag their limit don’t want anything to do with their birds once the hunt is over.
Having enjoyed the fruits of the hunt for most of my life, I was surprised to find that a whole lot of people don’t know what to do with their ducks once they get them home. And that’s a shame. Because if prepared properly, wild duck makes for an exceptional meal. And that’s why we’ve put some of the best duck recipes in Arkansas together in one place.
The following recipes have been passed down and perfected, some crafted by the finest chefs in Arkansas. And all of them have been tested and approved.
“This wild duck recipe, perfected by my brother and I over the years, is best enjoyed with friends and family, while gathered around a hot grill with a cold beverage. I enjoy cooking these poppers for a crowd, especially if that group includes folks who have never eaten wild duck. On opening day of Arkansas Razorback baseball season, you’ll find me manning a grill with a cooler full of duck poppers from the previous hunting season. Make plenty, because they go fast.” – Caleb
INGREDIENTS {Serves 5-10}
• 10 Jalapeño peppers
• 10 slices of bacon, cut in half
• 1 8-ounce package of cream cheese
• 1 lb. duck breast
• 1 cup of Worcestershire
• ½ bottle of Italian dressing
• 20 wooden picks, soaked
METHOD
1. Cut duck breast into one inch slices, and mix in a bowl with Worcestershire and Italian dressing. Refrigerate for at least an hour.
2. Cut the jalapenos in half and scoop out seeds and ribs. Fill jalapeno halves with cream cheese.
3. Place a duck slice on each cream cheese filled jalapeno half. Wrap each jalapeno with bacon halves, using the pick to hold them together.
4. Set up a grill for a two-zone fire, with one side on medium-hot and the other with no coals or fire underneath.
5. Grill the poppers over the hot side, turning often, until the bacon is crispy. If the dripping bacon fat flares up, transfer the poppers to the cool side of the grill until the fire subsides.
6. Remove from the grill when the bacon is nice and crispy.
Note: Cream cheese stuffed jalapeños can be substituted for water chestnuts, which add a nice crunch.
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