BBQ Pulled Duck and Scallion Biscuits

Winner, 2006 Plate Recipe Contest, Chef Amar Santana

Ratings

Serving Size {4 Servings}

Ingredients


For Duck:


4 Maple Leaf Farms Duck Legs


1 cup Chopped Parsley


1/2 cup Thyme


1 Lemon, zested


2 Shallots, peeled


1 Tbsp Sea Salt


2 cups Duck Fat


Scallion Biscuits:


5 oz Butter, small cubes


2 cups All Purpose Flour


1 Tbsp Salt


3/4 cup Buttermilk


1 Scallion, green part only


Fennel Slaw:


2 small bulbs Fennel


1/4 cup Sugar


1 Tbsp Kosher Salt


1 tsp Ground Celery Seed


1 Carrot, julienne


1 cup Mayonnaise


BBQ Sauce:


1 cup White onion, chopped


3 cloves Garlic, chopped


1 Dried Chipotle Pepper


1/2 tsp Nutmeg


1 tsp Ground Cumin


1 Tbsp Smoked Paprika


18 oz Ketchup


1 1/2 cup Honey


1 1/2 cups Balsamic Vinegar


1 cup Worstershire Sauce


1 cup Freshly Brewed Espresso


3 Tbsp Salt

Directions

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1. Duck: Combine salt, parsley, shallots, thyme, and lemon zest in a food processor. Puree for 10 seconds.


2. Debone duck legs, discard bones. Sprinkle with salt and cover with vegetable herb mixture; marinate overnight. Remove all herbs and vegetables; cover with melted duck fat. Cover with aluminum foil and cook in oven for 2 hours at 300 degrees. When tender, remove from fat, let cool. Pull meat and set aside.


3. Fennel Slaw: Thinly slice fennel and julienne carrots. Add vinegar and half of sugar and marinate for 1 hour. After hour, squeeze all the juices, then combine the rest of the ingredients. Adjust seasoning with salt and pepper. Set aside.


4. BBQ Sauce: Sweat onions, garlic and dried chipotle in 1 tablespoon of butter for 10 minutes. Add nutmeg, smoked paprika, cumin and cook for an additional 2 minutes. Combine the remaining ingredients and cook on low heat for 1 hour. Stir occasionally. Set aside.


5. Biscuit: Combine all dry ingredients in mixing bowl. Add butter and mill with your hands until there are no lumps. Add buttermilk -- do not over mi. Scoop out into 4 round shaped biscuits. Bake in a 400 degree oven for 12 minutes. Set aside.


6. Assembly: Add 1/2 cup of BBQ sauce to the pulled duck leg meat. Cut biscuits in half. Place the pulled duck on top, then top off with fennel slaw. Garnish with BBQ Sauce around the plate.


Reviews  { write a review }

Anonymous

i think the recipe for the biscuits is missing baking powder other wise great recipe good idea !