Here's a hors d'oevre (or as we like to say: horse diver) that is quick and easy to make. My husband has a hunting buddy who passed this on to him. He didn't write the recipe down so this is how he remembered it.
A day or two before you are going to make the peppers, marinate chunks of duck meat in your favorite teriyaki sauce. The meat should be cut to fit inside a jalapeno pepper.Half and seed your jalapenos.
Saute garlic cloves in a little oil until they are lightly browned.
Drain on paper towels.
Everything is lined up and ready to start putting together.
Place the duck meat in one side of the jalapenos.Place the garlic cloves in the other side.
Put the two halves together, wrap with a bacon strip and pin together with a toothpick.Place the jalapenos on a baking rack.
Bake at 375〫for about 20 minutes or until the bacon is crisp.