I went deer hunting with my Daddy out in Morgantown when I was about 10 or 11 years old. He put me in a stand before moving to his own stand. It’s important to note that I did take a gun safety class, but I don’t think I had ever shot a gun outside of that class. Y’all, I was bord to death, and as the afternoon progressed, I got colder and colder. I sat right there in that stand and prayed to God if he would get me out of that stand without freezing, I would never go hunting again. I’ve kept that promise to this day.
Luckily, I have several Friday friends that hunt. Paul, Brad, Cameron, Zachary, and Chris are so gracious to share their ducks, so we always have plenty on hand for Memaw’s Duck Gumbo and little tasty treats like these egg rolls. At least twice a year, Lou asks Cameron to make duck poppers. Cameron always obliges, but they are a labor of love to make. However, the finished product is so worth the effort. One Friday I had some extra duck when making gumbo, and I decided to give these egg rolls a try. My Friday friends loved them, and I think you will too.
Duck Popper Egg Rolls
Ingredients:
1 package small wonton wrappers
The breasts of 4-5 ducks, cooked and chopped
1 8-ounce cream cheese, softened
1 cup mozzarella cheese, shredded
2 jalapenos, finely diced
6 strips of bacon, cooked and crumbled
Salt and pepper
Directions
To cook the duck for this recipe, I boiled the duck breasts in a pot of water seasoned with salt and pepper for about 25-30 minutes. Drain, cool, chop and set aside. Heat 1 inch of oil in your skillet or Dutch oven to 350 degrees. In a separate bowl, combine the chopped duck with the cream cheese, mozzarella, jalapenos, and bacon. Season with salt and pepper.
Begin making your rolls by placing a single wonton wrapper in front of you like a diamond. Place about 1 tablespoon of your duck mixture in the center of the wonton wrapper. Fold the side tips of the wrapper over onto the mixture, and then the bottom tip up and over them. With your finger, add a little water to the remaining top edges of the wrapper. Then roll upward to seal off the roll. Make sure all the edges are closed and sealed. I usually make my rolls ahead of time and then fry them just before serving. Fry the rolls in the oil until crispy and brown, about 5 minutes. Remove the rolls from the oil to drain before serving.
Any dipping sauce will work, but the last time I made these I thinned down some Captain Rodney's sauce with a little water. My Friday friends said it was perfect.