Duck Cakes with Bourbon Creamed Corn

Grand Prize Winner, 2007 Plate Recipe Contest, Chef Geoff Kelty

Ratings

Prep Time {45 min}

Cook Time {40 min }

Serving Size {4 servings}

Ingredients


Duck Cake:


1 lb Maple Leaf Farms Duck Confit Meat, shredded


1 tsp Dijon Mustard


1 Egg, beaten


1 tsp Parsley, chopped


1/2 cup Bread Crumbs


1 Tbsp Honey


1 Tbsp Mayonnaise


Salt & Pepper to taste


As needed, Olive Oil


Creamed Corn:


2 Tbsp Butter


1/4 cup Leeks, finely chopped


2 Tbsp Jalape?o, finely chopped


2 cups Corn, fresh cut


1 qt Heavy Cream


2 Tbsp Sugar


1/4 tsp Nutmeg


1/4 tsp Cayenne pepper


1/4 cup Bourbon


Salt & White Pepper to taste


Garnish:


1/2 cup Sweet Potato, julienne


3 cups Canola Oil

Directions

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1. Duck cakes: Combine egg, mustard, parsley, honey, mayo and 2/3 of breadcrumbs in a bowl and mix well. Fold in shredded duck meat and season with salt & pepper. Make small patties (approx. 2 oz each) and coat in reserved breadcrumbs. Set aside.


2. Creamed Corn: Melt butter in a saucepot over medium heat. Add leeks and jalape?o and saut? for 1 minute. Add corn and heavy cream and reduce by 25%. Add remaining corn ingredients and season with salt and pepper.


3. Sweet Potatoes: Heat canola oil in a large pot until it reaches 350 degrees. Toss in potatoes and cook until just crispy. Drain on paper towels and set aside.


4. Finish: Heat a small amount of olive oil in a saut? pan over medium heat. Add duck cakes and cook until golden brown on each side.


5. Place a small amount of creamed corn in the center of a plate. Arrange two duck cakes on top of the corn and garnish with sweet potatoes.


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