Nashville Hot Duck

Finalist 2016 Chef Recipe Contest, Chef Marylou Tate, Assistant Professor Nashville State Community College, Nashville, TN


Serving Size {4 Servings}


Fried Duck:
2 Maple Leaf Farms Duck Breasts
Salt and Pepper to taste
4 oz Buttermilk
1 oz Hot sauce
1 qt Oil for frying
1 Egg
2 oz All-Purpose Flour
2 tsp Cayenne Pepper, divided
1/2 tsp Brown sugar

3 oz All-Purpose Flour
3 oz Cornmeal
1/4 tsp Baking Soda
1/4 tsp Salt
1 Egg
4 oz Buttermilk
1 oz Butter, melted and
Crisp Duck Skins, cooled, from Fried Duck recipe above
4 oz Butter, for frying

Pickled Okra:
4 oz Okra
1 Tbsp Salt
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Sugar
1/4 tsp Red Pepper Flakes
4 oz Water
4 oz Apple Cider Vinegar


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Fried Duck:
1. Remove the skin from the duck breast; reserve skin. Clean any fat or sinew from the meat.
2. Cut each breast into six equal pieces and season with salt and pepper.
3. In a nonreactive bowl, combine the buttermilk and hot sauce. Add the duck pieces and dip to coat. Refrigerate until ready to fry - at least 2 hours and up to 24 hours.
4. Preheat oven to 250 degrees F. Place a piece of parchment on a half sheet pan and place the skins on it, smoothing them to make them as flat as possible. Top the skins with an additional sheet of parchment and then an additional sheet pan. Bake until crisp, approximately 1 hour; start checking after 30 minutes.
5. When the skins are crisp, remove them to a piece of paper to drain, and reserve the rendered fat. Cut the rendered skins into a small dice and reserve for use in the hoecakes.
6. In a heavy pot, place approximately 2 inches of oil and a thermometer. Over medium heat, bring the oil to 350 degrees F.
7. Whisk the egg and add it to the buttermilk and duck mixture. In a separate bowl, combine the flour, 1 teaspoon of cayenne and a dash of salt and pepper.
8. Remove the duck pieces from the buttermilk and toss in the flour to coat.
9. Fry the duck pieces, a couple at a time, until crispy on the outside and meat temperature on the inside is approximately 150 degrees F. Remove from oil and set aside to drain.
10. While the duck is frying, take the reserved rendered duck fat and heat until small bubbles form on edges of pan. Add the remaining teaspoon of cayenne pepper and brown sugar. Stir to combine. If the mixture is too thick, take a couple of tablespoons from the frying oil.
11. Add the fried duck pieces into the fat mixture and toss to coat.

Hoe Cakes (12 cakes):
1. In a bowl, combine the flour, cornmeal, baking soda and salt. Add the egg, buttermilk and cooled butter. Mix to combine. Fold in the diced crisp duck skin.
2. Heat 1 teaspoon of butter in a heavy skillet or flat top. Drop mixture into the hot skillet, creating half dollar size cakes. Fry until crispy and brown, and then flip and repeat on other side.
3. Remove to a paper-lined tray. Repeat with remaining batter, adding butter as needed. Hold for service.

Pickled Okra (24 slices):
1. Cut okra into 1/2-inch slices and toss with the 1 tablespoon of salt. Let sit in a colander over a bowl to drain for approximately 20 minutes.
2. Combine remaining ingredients in a nonreactive pan and bring to a boil. Strain and return the liquid to the pan; return to a boil.
3. Rinse the okra to remove the salt and any slime that has accumulated.
4. Place the okra in a bowl and add the hot liquid. Let cool. Can be used after 30 minutes or held in refrigerator for up to two weeks.

1. Place a piece of the duck on a hoecake and top with a couple pieces of pickled okra.
2. Serve 3 to an order. Enjoy!

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