Duck Cakes with Bourbon Creamed Corn

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


Prep Time {45 min}

Cook Time {40 min }

Serving Size {4 servings}


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


1/2 cup Sweet Potato, julienne

3 cups Canola Oil


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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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