Duck Puppies with Sorghum Bourbon Glaze

Finalist 2016 Chef Recipe Contest, Executive Chef Rich Carter, Catering Works, Raleigh, NC

Serving Size {4 Servings}

Ingredients


Sorghum Bourbon Glaze:
1/3 cup White Sorghum Syrup
2 Tbsp Bourbon
2 Tbsp Apple Cider Vinegar


Duck Puppies:
1 1/2 cups Yellow Cornmeal
1/2 cup Self-Rising Flour
1 tsp Baking Soda
1/2 tsp Salt
2 Tbsp Sugar
1 cup Buttermilk
1 Egg
1 cup Maple Leaf Farms Duck Leg Confit, meat picked and chopped

Directions

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Sorghum Bourbon Glaze:
1. Combine the sorghum, bourbon and vinegar in a small sauce pan and reduce until thick, about 10-14 minutes.
2. Set aside until finished frying the duck puppies.


Duck Puppies:
1. Combine cornmeal, self-rising flour, baking soda, salt and sugar in a bowl.
2. In a separate bowl, combine buttermilk and egg. Use a wire whisk to mix together until well incorporated.
3. Fold the dry ingredients into the buttermilk-egg mixture, gently stirring until a dough is formed.
4. Use a 1- or 2-ounce scoop to portion dough and roll into balls. Press an indent into the middle of each ball with your thumb, making a hole. Fill each hole with the chopped duck confit meat, and then shape the dough over the hole. This makes 12-16 pieces.
5. In a deep fryer preheated to 325 degrees F, fry the duck puppies for 2-3 minutes. Serve immediately.


Plating:
Use mini plastic injectors and fill them with the sorghum glaze. Insert into the puppies to inject the glaze. For family style, sorghum glaze can be served as a dipping sauce. Serve in small basket with liner or decorative bowl.


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