Manchego Duck Pintxos with Tapas Red Curry Cream

Second Place 2012 Chef Recipe Contest, Chef Instructor Michael Watz


Prep Time {1 hr 5 min}

Cook Time {25 min}

Serving Size {4 servings}


2 lbs. Maple Leaf Farms Ground Duck

1/3 cup Fresh Basil, thinly sliced

1 Tbsp. Fresh Oregano, chopped

1 Tbsp. Fresh Parsley, chopped

1 Tbsp. Fresh Garlic, finely chopped

1 Tbsp. Fresh Shallots, finely chopped

2 tsp. Fresh Lemon Zest, finely grated

1-1/2 Tbsp. Kosher Salt

1 Tbsp. Smoked Paprika

1 tsp. Granulated Sugar

1 tsp. Cumin, ground

3/4 tsp. Black Pepper, ground

1/2 tsp. Cayenne Pepper, ground

1 Tbsp. Dijon Mustard

3 Tbsp. Balsamic Vinegar

16 oz. Manchego Cheese, cut into 1/2 oz dices

1/4 cup Olive Oil

2 cups Arugula Greens, stems removed washed and well dried

1 cup Mango Salad, see recipe below

1/4 cup Goat Cheese, crumbled

1/2 cup Tapas Red Curry Cream, see recipe below

4 Lime Wedges

8 sprigs Fresh Cilantro


Mango Tapas Salad:
16 oz. Mangos, peeled, pitted, julienne sliced
8 oz. English Cucumbers, seeded, cut into quarters, thinly sliced
8 oz. Carrots, julienne sliced
4 oz. Red Onion, small diced
4 oz. Red Bell Peppers, seeded, small diced
1/4 cup Fresh Cilantro, chopped
1/4 cup Freshly Squeezed Orange Juice
1/4 cup Freshly Squeezed Lime Juice
1 tsp. Orange Zest, finely grated
1 tsp. Lime Zest, finely grated
1/2 tsp. Tabasco Sauce
1 tsp. Kosher Salt
1 tsp. Cumin, ground
1/2 tsp. Black Pepper, ground
1/2 tsp. Ground Coriander


Tapas Red Curry Cream:
2-2/3 cups Sour Cream
2 Tbsp. Freshly Squeezed Lime Juice
2 Tbsp. Fresh Cilantro, finely chopped
2 tsp. Tabasco Sauce
2 Tbsp. Red Curry Paste
1 tsp. Smoked Paprika
1 tsp. Cumin, ground
2 tsp. Kosher Salt


Share this recipe

1. In a chilled mixing bowl, place the Maple Leaf Farms Ground Duck. Add the fresh herbs, seasonings, spices, mustard and balsamic vinegar; lightly combine taking care not to over mix. Portion the ground duck mixture into 32, 1 oz. size meat balls. Make a small indentation in each meatball; insert a piece of diced Manchego cheese, tightly roll into a ball shape. Place the duck meatballs onto a clean tray.
2. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. In batches, place the duck meatballs into the skillet and sear on each side for approximately 2 minutes or until nicely browned. Gently remove the duck meatballs from the skillet; arrange onto a baking tray which has been sprayed with nonstick vegetable cooking oil. Continue to cook any remaining duck meatballs, adding additional olive oil to the skillet as needed.
3. Place the tray of duck meatballs into a 375 °F oven and bake for 5-6 minutes or until the meatballs are fully cooked and have an internal temperature of 160 °F. Remove the duck meatballs from the oven, transferring to a clean pan. Reserve in a warm area covered with foil.

Mango Salad:
Lightly toss all ingredients in a chilled mixing bowl, cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to marry. Lightly toss before serving.

Red Curry Cream:
Place all ingredients into a chilled mixing bowl, mixing with a whisk. Cover with plastic wrap and refrigerate for 30 minutes, allowing the flavors to marry.

To Serve:
1. Neatly arrange 2 duck meatballs onto 24 - 8 inch decorative skewers made from bamboo or metal.
2. Attractively place 1/2 cup of arugula greens in the center of 4 decorative serving platters, spoon 1/4 cup of the Mango Salad on top of the arugula greens. Arrange 4 duck skewers around the perimeter of each platter.
3. Decoratively sprinkle 1 tablespoon of crumbled goat cheese over each Mango Salad. Place the Spiced Red Curry Cream into a squirt bottle; drizzle 2 tablespoons of Spiced Red Curry Cream around the perimeter of each platter.
4. Garnish each platter with a wedge of lime and 2 sprigs of fresh cilantro.


2012 Chef Recipe Contest

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