Buttermilk Biscuits and Duck Gravy

Student Finalist 2017 Chef Recipe Contest, Richard McGunigale, Nashville State Community College, Nashville, TN


Serving Size {4 Servings}


Duck Gravy:
4 Maple Leaf Farms Duck Legs
Salt and Pepper, to taste
4 oz Rendered Duck Fat from Duck Bacon and Duck Skins
4 oz All-Purpose Flour
1/2 gal Whole Milk
1-2 Tbsp Black Pepper

Buttermilk Biscuits:
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
6 Tbsp Unsalted Butter, cold, cubed
1 cup Buttermilk

1 pkg Maple Leaf Farms Duck Bacon
Crisp Duck Skins, cooled, from Duck Gravy recipe above
3 Green Onions, sliced
Fresh Parsley
2 Tbsp Butter, divided
4 Eggs, Over Easy, divided
Salt and Pepper, to taste


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Duck Gravy:
1. Remove skins from the duck legs; reserve. Clean any fat or sinew from the meat.
2. Preheat oven to 350 degrees F. Place a piece of parchment paper on half sheet pan and place the skins on it, smoothing them to make them as flat as possible. Cover the skins with an additional sheet of parchment paper and then another half sheet pan. Bake until crisp, approximately 1 hour.
3. When the skins are crisp, remove them to paper towel to drain and reserve rendered fat for gravy. Rough chop the rendered skins and reserve for use as garnish.
4. Season duck legs with salt and pepper to taste. Place duck legs on a sheet pan and cover with foil. Bake duck legs in 350 degree F oven for 1-1/2 hours.
5. Remove from oven and set aside to cool. Once cool, shred duck meat from legs. Set aside to add to gravy.
6. Preheat oven to 400 degrees F. Place duck bacon on half sheet pan. Bake bacon for 10 to 15 minutes.
7. Set bacon aside on paper to drain. Reserve bacon fat for use in gravy. Once bacon is cooled, julienne bacon into small strips. Reserve for garnish.
8. Combine reserved fat from bacon and duck skins. Use 4 ounces of the combined fat. Reserve rest of fat for use in other applications.
9. Heat mixture in non-aluminum saucepan. Once heated, add flour to make roux. Cook paste over medium heat until roux is blond in color. Stir roux often to avoid burning.
10. Add milk to roux while vigorously whisking with a whisk.
11. Add 1 tablespoon pepper to gravy, up to 2 tablespoons if desired. Add shredded duck meat to gravy and simmer.

Buttermilk Biscuits:
1. Preheat oven to 425 degrees F.
2. Mix dry ingredients together, making sure they are blended thoroughly.
3. Cut butter into dry mixture. The mixture should look mealy; do not overmix.
4. Add buttermilk and stir, combining only until the mixture holds together.
5. Place dough on a lightly floured work surface, and press the dough together until it forms one mass.
6. Roll out the dough to 1/2-inch thickness. Cut with floured 2-inch cutter and place biscuits on paper-lined sheet pan.
7. Bake biscuits for 10 to 12 minutes.
8. Remove biscuits from pan and place on wire rack to cool.

1. Cut green onions on a bias.
2. Remove stems from parsley and chop parsley.
3. Heat the pan and add 1/2 tablespoon butter to heated pan. Ensure the pan is coated with the butter.
4. Crack one egg into a bowl. Pour egg into heated pan when the butter stops foaming. Lift the handle for 10 to 15 seconds to prevent the albumin from spreading out. Season with salt and pepper to taste. Cook for 1 to 1-1/2 minutes.
5. When the whites have fully set but not hardened, flip the egg. Season with salt and pepper to taste.
6. Repeat until all of the eggs have been cooked.

1. Place 2 buttermilk biscuits on plate.
2. Ladle a scoop of gravy on the biscuits.
3. Top with an over easy egg.
4. Garnish with bacon, crispy duck skin, green onions and parsley.

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