Duck Poblano-Jalapeno Chili Sausage on Sweet Potato Waffles with Mango Pepper Relish

Student Grand Prize 2017 Chef Recipe Contest, Laurie Hartfelder, Nashville State Community College, Nashville, TN


Serving Size {4 Servings}


Duck Poblano-Jalapeno Chili Sausage:
3 Maple Leaf Farms Duck Legs, skins removed and deboned
2 tsp Chili Powder
1 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Smoked Paprika
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Onion Powder
1.5 oz. Poblano Chili, roasted, peeled, seeded and cut into 1/8-inch dice
1/2 Jalapeno Chili, seeded and cut into 1/8-inch dice
1 Garlic Clove, minced
2 1/2 Tbsp Ground Flax Seed
1 Tbsp Potato Starch
4 oz Heavy Cream

Sweet Potato Waffles:
3/4 cup Sweet Potato (about 1 medium)
1/2 cup Milk
2 Tbsp Firmly Packed Light Brown Sugar
2 Tbsp Vegetable Oil
2 Eggs, room temperature
1 tsp Orange Zest
1/2 cup Brown Rice Flour
2 Tbsp plus 2 tsp Coconut Flour
5 Tbsp plus 1 tsp Potato Starch
1 1/2 tsp Baking Powder
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/4 tsp Salt
Vegetable Spray, for waffle iron
Special equipment: electric waffle maker

Mango Pepper Relish:
1/4 cup Olive or Canola Oil
2 Garlic Cloves, minced
1/2 tsp Dried Oregano
1/4 tsp Ground Cumin
1/4 tsp Dried Coriander
1/8 tsp Cayenne Pepper
1/4 cup Cilantro Leaves
1 Tbsp Apple Cider Vinegar
1/2 cup Yellow Bell Peppers, large dice
1/2 cup Mango, large dice
1/2 tsp Tabasco? Sauce
1/4 tsp Ground Mustard
1 Tbsp Raw Agave Nectar
1/2 tsp Salt
1/4 tsp Ground Black Pepper

1 Fresh Jalapeno, slice thinly on a bias into 12 pieces


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Duck Poblano-Jalapeno Chili Sausage:
1. Remove skin and debone raw duck legs. Cube duck leg meat. Chill well, until nearly frozen. Grind the duck meat using a meat grinder or a food processor.
2. In a separate bowl, mix the chili powder, salt, cumin, paprika, oregano, basil, onion powder, poblano chili, jalapeno chili, garlic, ground flax seed, potato starch and heavy cream. Add the ground duck meat and mix until thoroughly combined. Chill the mixture to allow the spices to bloom and the sausage to firm.
3. Divide sausage into 12 equal portions and shape into patties.
4. Pan-fry the sausage to an internal temperature of 165 degrees F.

Sweet Potato Waffles:
1. Bake the sweet potato in an oven at 400 degrees F until done. Scoop out 3/4 cup of the flesh and mash. Combine sweet potato, milk, brown sugar, oil, eggs and orange zest in a bowl.
2. In a separate bowl, whisk together the flours, potato starch, baking powder, cumin, smoked paprika and salt.
3. Stir the sweet potato mixture into the flour mixture and thoroughly combine. The batter will be thick.
4. Scoop the batter onto the preheated, oiled waffle plates and cook until the waffles are lightly browned, approximately 3-5 minutes.

Mango Pepper Relish:
1. To infuse the oil, heat the oil in a saucepan on low. Add minced garlic, oregano, cumin, coriander and cayenne. Cook until garlic is lightly cooked and spices are bloomed.
2. Put all ingredients (except the infused olive oil) in the food processor or blender. Puree ingredients. With the food processor or blender running, add the infused oil slowly until emulsified.

1. Make a smear of Mango Pepper Relish on each serving plate by placing a spoonful on the left side of the plate, turning the spoon over and placing the back of the spoon in the middle of the relish. Drag the spoon in a curving motion to the right side of the plate.
2. Trim edges of the Sweet Potato Waffles and cut into 2-inch squares.
3. Top each waffle with a Duck Poblano-Jalapeno Chili Sausage Patty and place 3 on the serving plate spaced evenly.
4. Garnish each with a fresh jalapeno slice. Enjoy!

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