Mini Duck Corn Dogs with Maple Orange Mustard Sauce

Student Finalist 2014, Kristen DeSantis, Lincoln Culinary Institute, West Palm Beach, FL

Serving Size {16 Servings}


Duck Corn Dogs:
1 lb Maple Leaf Farms Duck Sausage
Canola Oil, for frying
1/2 cup Cornstarch
1 1/2 cups Self-Rising Cornmeal Mix
1/2 tsp Salt
1/8 tsp Cayenne Pepper
1/2 cup All-Purpose Flour
3 Tbsp Honey
1 cup Buttermilk
1/4 cup Sour Cream

Special Equipment:
16 (6-inch) Wooden Skewers, soaked in water for 30 minutes

Maple Orange Mustard Sauce:
1/2 cup Dijon Mustard
1/2 cup Maple Syrup, Grade A
1/2 tsp Orange Zest
1/2 tsp Parsley, chopped


Share this recipe

Duck Corn Dogs:
Preheat oven to 375 degrees F. On a sheet tray lined with parchment paper, portion the duck sausage into 16 (one ounce) portions. Round the one ounce portions into balls and place in the oven until fully cooked. Remove from the oven and cool.

Add canola oil to table top fryer and heat to 365 degrees F. Place the cornstarch in a small bowl. Place a skewer into the center of the cooled duck balls. Dredge the skewered duck balls into the cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, salt, cayenne pepper and flour. Add the honey, buttermilk and sour cream, whisking until smooth.

Hold the ends of the skewers; dip the dredged and skewered duck balls into the cornmeal batter to completely cover. Holding the ends of the skewers, carefully place the battered duck corn dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered duck balls and cornmeal batter.

Maple Orange Mustard Sauce:
Add the Dijon mustard, maple syrup, orange zest and chopped parsley to a small bowl. Combine all the ingredients with a whisk and then serve with the fried duck corn dogs.

2014 Chef Recipe Contest

Reviews  { write a review }