Braised Duck in Sweet Potato Shortcake

Winner, 2002 Duck Recipe Contest, Chef Sid Levitz


Serving Size {6 servings}


6 - 8oz Maple Leaf Farms Bone-in Duck Leg and Thigh

2 Tbsp Orange Flavored Seasoned Salt

3 Tbsp Olive Oil

3 Medium Onions, short julienne

1 Lb Baby Carrots

1 1/2 Lb Celery Root, peeled, short batons

6 Cloves Garlic, peeled, smashed slightly

3 Cups Red Wine, medium dry / fruity

1 1/2 Cups Duck Stock, simmering

6 Bay Leaves

1/2 oz Fresh Thyme

2 Medium Parsnips, channel cut, sliced 1/4"

1/2 Cup Dried Cherries

2 Tbsp Cornstarch, mixed with a little cold water

To Taste Salt and Black Pepper

Sweet Potato Shortcake:

2 1/4 Cups Cooked, Mashed Sweet Potatoes, yellow flesh variety

5 Tbsp Sugar

7 Tbsp Vegetable Shortening

2 1/4 Cups Flour

7 Tsp Baking Powder

3/4 Tsp Salt

1/3 Tsp Ground Ginger


As Needed Olive Oil

1 Each Rutabaga, Turnip, thin batons

1/2 Lb Baby Carrots, quartered lengthwise

To Taste Salt and Pepper

As Needed Fresh Thyme and Chives


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Braised duck: 1. Rub duck with seasoned salt. Cover and refrigerate for 4 hours. Remove duck, pat dry.

2. Heat 1 tbsp. oil over medium-high heat. Sear duck skin-side down until golden brown, 6-8 minutes. Turn over and brown 5 minutes; pour off fat.

3. In 1 tbsp. oil, sauté half of the onion, baby carrots, celery root and all the garlic until softened. Add sautéed vegetables, bay leaves and a sprig of thyme to duck. Deglaze with red wine; reduce. Add duck stock. Cook, covered in 375 degree oven, turning occasionally until tender, about 1 1/2 hours.

4. Blanch parsnips and remaining onion, celery root, and carrots in salted boiling water until crisp-tender; refresh in cold water.

5. Remove duck from pan. Strain braising liquid; discard vegetables. Degrease liquid and combine with dried cherries, parsnips and celery root; warm through. Discard duck skin. Remove meat from bones; add to vegetable-cherry mixture. Simmer and thicken slightly with cornstarch slurry. Season with salt and pepper.

Sweet Potato Shortcake: 6. Mix mashed sweet potato with sugar and shortening. Sift together dry ingredients. Cut into potato mixture. Turn onto a floured surface; knead gently until the mixture holds together. Roll dough to about 1/2 inch thick. Cut into six 4 inch rounds. Bake in 425 degree oven for 15 minutes. Transfer biscuits to a rack and return to the oven for about 15 minutes.

Garnishes: 7. Toss garnish vegetables with a little olive oil. Season with salt and pepper. Roast in the oven until softened. Remove and sprinkle with fresh thyme leaves.

To serve: 8. Spoon duck mixture between shortcake halves, drizzle with sauce and arrange with vegetable batons. Sprinkle with chives.

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Nice outstanding full of life.