Muscovy-Duck / Jalapeño Cream-Cheese / Bacon 'Poppers' w/ Honey & Pepper-flakes as 'Dip'.. Grrrraouuu... 
- Once "assembled", pop under the Broiler for a bit, to 'crisp-up' the Bacon / warm-up, overall, but.. Not Too long, 'else the cream-cheese will 'leave the building' Then, you..
- Dip in a mix of Honey + Pepper-flakes and wash down with copious amounts your favorite Amber-ale or White wine.. (but not Both
* Tip: If ya can't Find "Pepper-rinded Bacon", it's easy enough to simply DIY, by rolling 'em into 'logs' / dipping into a field of peppercorn-grindered flakes, ie:
..Bada-bing.
Njoy!
jd
- 2x Large Muscovy-Duck Breasts cooked in 'foil packets' (Butter / Sea Salt / Course-grindered Pepper / Rosemary 'em; Wrap in 'foil burrito', leaving 'air gap' up top to enable steam-pocket; toss in 400˚ oven / dutch oven for ~10-12 mins) Comes out Amazing..
NOTE: Important to Not let the 'meat juices' / butter escape - You'll Need it.. See below.. - Slice into Thin 'strips', then put in covered-container with the 'juices' / butter from the Foil, to keep the Meat 'juicy' and Not dry-out, uncovered..
- 1 lb Applewood-Smoked Bacon, with the nice 'coarse-pepper rind' edges*, cut in 'halves', then cooked, but left 'pliable' to Wrap...
- Half-Teaspoon-size balls of Jalapeño Cream Cheese... (which you Can also 'DIY' with Plain / some diced Jala's if you cannot find it..)
- Once "assembled", pop under the Broiler for a bit, to 'crisp-up' the Bacon / warm-up, overall, but.. Not Too long, 'else the cream-cheese will 'leave the building'
Then, you..- Dip in a mix of Honey + Pepper-flakes and wash down with copious amounts your favorite Amber-ale or White wine.. (but not Both
* Tip: If ya can't Find "Pepper-rinded Bacon", it's easy enough to simply DIY, by rolling 'em into 'logs' / dipping into a field of peppercorn-grindered flakes, ie:
Njoy!
jd
