Duck Cigars

My family is a huge fan of the Duck Cigars appetizer at Kiepersol's. Allen asked me to figure out how to make them. This recipe isn't the same, but a close second. The only thing I can't replicate is the sauce. I've tried a couple online, but we don't like them, & none are even close to Kiepersol's. So we just use salsa. I actually like them with sour cream, too. Next time Allen wants me to try chopped jalapeños in it, so that's included below. The recipe I adapted this from uses duck fat reserved from confit. I don't make the confit because it's a 36-hour process of curing the duck meat. You can buy a tub of duck fat from stores that carry more exotic products, like Brookshire's Fresh, but it's rather expensive for a 7 oz to 8 oz tub when you only need ¼ to ½ cup. The first time I made these I used the confit. The second time, I didn't use it, using butter & olive oil instead. I don't think it made a difference. The marinade is sold by the BBQ sauce & Worcestershire sauce. We prefer the low sodium Dale’s when we can find it. Don’t let the cherries scare you off. They add just a hint of sweetness to the cigars, but you can omit them if you want.

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