Each and every November, college football fans know the Sooner State of Oklahoma as the site of the college gridiron game's Bedlam match-up between the University of Oklahoma and Oklahoma State University.
Oklahoma has one of the most fiercely contested pigskin rivalries -- such as Bedlam -- found anywhere in the country. While these games yield some great entertainment, they also produce some epic eating thanks to some tailgating recipes.
One such wild-game recipe comes from a friend named Keith Lozier. He shared this duck breast poppers recipe with me several years ago.
Tasting them just once when Lozier pulled them hot off the grill was an experience that left me reaching for more.
Keith Lozier's Bacon-Wrapped Duck Breast Poppers Recipe
Prep time: 25 minutes
Cook time: 15 minutes
- 1 to 2 pounds of duck breasts, sliced ½-inch thick, across the grain
- 1 cup olive oil
- ½ cup seasoned rice vinegar
- 2 tablespoons Lowry's seasoning salt
- 6 to 12 tablespoons (in other words, a lot!) Cajun seasoning
- 2 tablespoons garlic powder
- Bacon slices (one for each slice of duck breast)
1. Mix all ingredients, except duck breasts and bacon, in a small bowl.
2. Pour spice mix over sliced duck breasts in sealable plastic bag.
3. Marinate duck breasts 12 to 24 hours in refrigerator.
4. Remove duck breast slices from bag, wrap each piece with bacon and pin with toothpick.
5. Cook quickly on a hot grill, until bacon is done. Do not overcook. Lozier thinks charcoal is the best for this duck breast recipe.