Duck Stuffed Plantain Schupfnudeln with Tomato Sauce

Student Finalist 2017 Chef Recipe Contest, Oyindamola Johnson, Escoffier School of Culinary Arts, Boulder, CO

Ratings

Serving Size {4 Servings}

Ingredients


Jerk Seasoning:
1 Tbsp Garlic Powder
3 tsp Cayenne Pepper
2 tsp Onion Powder
1 tsp Dried Thyme
2 tsp Dried Parsley
2 tsp Sugar
2 tsp Salt
1 tsp Paprika
2 tsp Ground Allspice
1/2 tsp Black Pepper
1/2 tsp Crushed Red Pepper
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cinnamon


2 Maple Leaf Farms Duck Legs, trimmed of excess fat


Duck Braising Liquid:
3 cups of Duck Stock (may substitute other types of stock)
2 Tbsp of Blended Oil
1 Large Onion, cut into quarters
1 Stalk Celery, large dice
1 Medium Carrot, large dice


Plantain Schupfnudeln:
2 Medium Sized Ripe Plantains
4 cups of Water
2 Egg Yolks
2 tsp Kosher Salt
1-2 cups of Potato Starch
4 oz Clarified Butter


Tomato Sauce:
3 Roma Tomatoes
1 small can Whole San Marzano Tomatoes
1 tsp Granulated Sugar
Salt, to taste
Black Pepper, to taste
1 cup Duck Braising Liquid (See recipe above)
1 Tbsp Peanuts, toasted and crushed, optional


Garnish:
2 sprigs of Parsley, chopped

Directions

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Jerk Seasoning:
1. Combine all spices in a bowl and mix well.
2. Season each duck leg with one tablespoon of spice mix and let marinate in a refrigerator overnight.


Braised Duck Legs:
1. Preheat oven to 300 degrees F.
2. Pour stock in a small pot and heat to a boil.
3. Put oil in a medium-sized, round-bottomed pan and place on medium-high heat.
4. When oil is hot, sear both sides of duck legs until golden brown.
5. Remove duck from pan and reduce heat to medium. Add onions, celery and carrot. Cook for about 2 minutes.
6. Add boiling stock to pan with onions, celery and carrots. When liquid just starts to bubble, gently place duck legs into liquid, put lid on pan and transfer to oven. Braise for 1 hour and 15 minutes or until meat is tender and can easily be pulled apart.
7. Remove duck from liquid. Strain liquid, cool and reserve. Let duck legs cool slightly and pull meat apart into shredded pieces.


Plantain Schupfnudeln:
1. Peel plantains and cut into quarters. Boil plantains in water until they are fork tender. Drain water and cool.
2. Rice plantains in a potato ricer.
3. Add two egg yolks, salt and one cup of potato starch to riced plantains. Mix well and adjust consistency with extra yolk or more potato starch if needed. Dough should be moldable but not too wet.
4. Mold dough into a log. Cut log into large cubes then press down to flatten it to about 1/4-inch thickness.
5. Place some pulled duck in a line in the center and roll dough over duck pieces onto itself. Reshape into a log with pointed edges.
6. Melt clarified butter in a pan on medium heat and sauté schnupfudeln until golden brown.


Tomato Sauce:
1. Cut top cap off Roma tomatoes and place upside down in heavy bottomed pan.
2. Set pan on low heat. Cook tomatoes for about an hour. The cut side of the tomatoes should caramelize and they will start to wilt and shrink.
3. Crush tomatoes and continue to cook until almost all water has evaporated.
4. Drain the liquid from the San Marzano tomatoes and reserve. Add canned tomatoes to pan. Let tomatoes continue to cook for another 2 hours. From time to time, replenish pan with the liquid reserved from the canned tomatoes.
5. Add leftover braising liquid, sugar, and salt and pepper to taste. Just before serving, mix in crushed nuts, if desired.


Plating:
Stack 2-3 Schupfnudeln on a plate. Serve with warm tomato sauce in a small bowl. Sprinkle parsley over tomato sauce.


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