Duck Confit Turnover with Spicy Green Papaya Slaw and Orange Blossom Vinegar Syrup

Finalist 2016 Chef Recipe Contest, Executive Chef Anthony Lauri, Chartwells Dining Service at University of Miami, Miami, FL


Serving Size {4 Servings}


Duck Confit Turnover:
2 Tbsp Maple Leaf Farms Rendered Duck Fat
1 tsp Garlic, minced
1 tsp Fresh Ginger, minced
1/4 cup Onion, julienne
1 cup Shiitake Mushroom Caps, julienne
2 Tbsp Hoisin Sauce
1 tsp Chili Paste
1 Tbsp Fresh Lime Juice
1 cup Maple Leaf Farms Duck Leg Confit meat, pulled from bone and shredded
8 slices Fresh White Bread
3/4 cup Rice Flour
2 Eggs, beaten
3/4 cup Medium Bread Crumbs
3/4 cup Japanese Bread Crumbs
2 cups Maple Leaf Farms Duck Fat, for frying

Spicy Green Papaya Slaw:
1/2 tsp Thai Chiles, minced
1 Tbsp Garlic, minced
2 Tbsp Fresh Lime Juice
2 tsp Sugar
2 Tbsp Fish Sauce
1 tsp Chili Paste
2 cups Green Papaya Strands, use mandoline for long julienne
1 Tbsp Cilantro, chopped
1 cup Ripe Tomato, julienne
1/4 cup Roasted Peanuts, medium chop
4 slices Maple Leaf Farms Duck Bacon, chopped

Orange Blossom Vinegar Syrup:
1/2 cup Fresh Squeezed Orange Juice, no pulp
1 1/2 tsp Orange Blossom Vinegar


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Duck Confit Turnover:
1. In a medium-sized sauté pan, heat 2 tablespoons of duck fat. Add garlic, ginger and onions; sauté one minute.
2. Add shiitake mushrooms and cook until wilted.
3. Add hoisin sauce, chili paste and lime juice and mix well to incorporate.
4. Add the shredded duck confit meat and heat through.
5. Transfer to a stainless steel bowl and chill.
6. While the filling chills, trim the crust off the white bread. Using a rolling pin, roll the bread out as thin as possible, approximately 1/8 inch.
7. Take a 4-inch round cutter and cut 8 discs.
8. Set up a breading station with flour, egg, and then combined bread crumbs.
9. Place enough duck leg mixture on one side of the disc so that it can be folded over.
10. Egg wash around the edges, fold over and crimp with a fork to seal.
11. Bread the turnover with standard breading procedure: flour, egg then breading. Pat the breading at the end.
12. Continue until you have 8 turnovers, two per serving. Hold for service chilled.
13. When ready to fry, slowly heat the 2 cups of duck fat in a small household deep fryer.
14. Deep fry to 350 degrees F.

Spicy Green Papaya Slaw:
1. In a stainless steel bowl, place the Thai chiles, garlic, lime juice, sugar, fish sauce, chili paste and mix well.
2. Add the green papaya, cilantro and tomatoes; toss well in the dressing.
3. Mix in the chopped peanuts, and hold for service chilled.

Orange Blossom Vinegar Syrup:
1. In a small pot, bring orange juice to a simmer and reduce to syrup consistency, 10-12 minutes.
2. Remove from the heat and add the vinegar. Stir well to combine. Hold warm for service.

1. Fry the turnover in the duck fat until golden brown. Remove and drain on paper towel.
2. Place 3/4 cup of the Spicy Green Papaya Slaw off-center on the service plate. Place 2 turnovers on the plate, stacking one across the other diagonally.
3. Pool one tablespoon of Orange Blossom Vinegar Syrup near the slaw, and top the slaw with crumbled duck bacon. Serve.

Reviews  { write a review }

Chef Graham Taylor { 8 months ago }

nice one Tony