Blue Corn Manicotti with Duck Confit, Swiss Chard and Fontina Cheese

Winner, 2002 Duck Recipe Contest, Chef Frank Costantino

Serving Size {6 Servings}

Ingredients


Manicotti Shells:


2 oz Flour


2 oz Blue Corn Meal


1/2 Tsp Salt


To Taste Freshly Ground Black Pepper


3 Eggs


1 Tbsp Olive Oil


1 Cup Milk


Duck Confit Filling:


4 Maple Leaf Farms Duck Leg Confit, heated


10 oz Fresh Swiss Chard, shredded


2 Tbsp Olive Oil


3 Cloves Garlic, finely minced


10 oz Fresh Italian Fontina Cheese, 1/2 inch cubes


To Taste Kosher Salt, Ground Pepper


Roasted Tomato Sauce:


2 Tsp Olive Oil


2 Tbsp Butter


6 Medium Cloves Garlic, peeled


1 1/2 Tsp Dry Rosemary, crushed


2 Tsp Basil Leaves


12 Ripe Plum Tomatoes, cored, split lengthwise


To Taste Kosher Salt and Ground Pepper


Garnish: Basil Leaves or Rosemary Sprigs

Directions

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Manicotti Shells: 1. Whisk together flour, corn meal, salt and pepper,. Add eggs and olive oil; blend. Gradually add milk while whisking vigorously to avoid lumps. Strain mixture through a chinoise. Allow to rest covered in the refrigerator for 20 minutes.


2. Lightly coat a 10 inch nonstick skillet with cooking spray. Over medium heat, carefully coat pan evenly with 1 1/2 ounces of batter for each shell. Cook briefly and turn once, cooking the other side for only 30 seconds. Remove from pan; cool. Note: recipe comfortably yields 12 shells.


Duck Confit Filling: 3. In a large pot of boiling salted water, cook Swiss chard until tender. Drain; rinse in cold water. Squeeze out excess water; set aside.


4. Using a fork, shred confit meat; set aside.


5. In a saute pan, cook garlic briefly in olive oil Add Swiss chard; heat through. Season with salt and pepper. Add duck leg confit; blend with chard. Adjust seasoning; remove from heat. When cooler, mix in cheese cubes.


Roasted Tomato Sauce: 6. Preheat over to 400 degrees. In a medium saute pan, heat olive oil and butter; add garlic. Cook briefly without coloring. Add herbs and tomatoes; toss gently. Arrange tomatoes skin-side up; place in oven. Roast until skins begin to brown. Remove tomatoes from oven; cool slightly. Remove skins. For a chunky sauce, mash tomatoes and garlic with a fork and blend with oil, butter and herbs. For a finer sauce, process ingredients in a food processor or food mill (this will also remove the seeds).


7. Reduce oven temperature to 325 degrees. Lay manicotti shells on worktable. Place a few heaping spoons of filling in the lower half of each shell. Begin rolling the shell up, carefully folding sides in and sealing ends to prevent filling from spilling out. Place stuffed manicotti onto a lightly buttered baking sheet. Place in oven for 10-12 minutes or until hot.


To Serve: 8. Place sauce in center of plate. Cut each manicotti in half. Place four halves with cut ends facing center of plate. Garnish with basil leaves or rosemary sprigs.


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