Slice duck breast lengthwise into ½-inch wide strips (3-4 strips per breast). Or similar size strips of your favourite big game or waterfowl meat.
Slice jalapeños in half lengthwise and remove the seeds and core (you may want to use gloves as the seeds can cause irritation). Spread cream cheese in each pepper until they are about 2/3 full. Place duck strip on top of cream cheese. Wrap each popper with a slice of bacon and secure with a toothpick.
Grill directly on the BBQ or in a foil pan for 2 minutes on each of the four sides until the pepper softens, the bacon is crisp and the duck is medium-rare to medium. Get the same results in the oven—place poppers in an oven-safe dish and broil on high for 4-5 minutes until bacon is browned. Then turn over once, and broil and additional 4-5 minutes. Turn oven off and let rest for a minute, then serve hot.