Ingredients
- 4 Tbsp. Fresh Lemon Juice, divided
- 2 tsp. Worcestershire Sauce
- 2 Tbsp. Whole Grain Mustard
- 1 tsp. Minced Garlic
- 2 tsp. Creole Seasoning (ready-made blend)
- 1 tsp. Fresh Cracked Black Pepper
- 1 tsp. Fresh Cracked Black Pepper
- 2 (7.5 oz each) Maple Leaf Farms Duck Breasts , thawed
- 4 slices Maple Leaf Farms Duck Bacon
- 2 cups Thinly Sliced Fennel
- 2 large Garlic Cloves, peeled and thinly sliced
- 2 bunches Swiss Chard, chopped, inner ribs discarded
- 2 Tbsp. Chopped Peppadew Peppers*
- 3/4 cup Cornmeal
- 1/4 tsp. Salt
- 1 tsp. Sugar
- 1/2 cup Sweet Corn, cut from the cob
- 1/4 cup Milk
- 1 large Egg
- 4 Tbsp. Butter, divided
- 8 Vine-Ripened Tomato Slices
- Garnish: Lemon Zest, Lemon Slices and Fennel Fronds, if desired
Direction
- Mix together 3 tablespoons of lemon juice, Worcestershire sauce, mustard, minced garlic, Creole seasoning, black pepper and 1 tablespoon of brown sugar.
- Score the skin side of the duck breasts and place them in a sealable plastic bag.
- Pour the mixture over the duck and let marinate for 1 hour.
- Then pour the marinade into a very small sauce pan and set aside.
- Air dry the duck breasts for about 20 minutes.
- In an oven-proof skillet over medium-low heat, cook the duck breasts skin-side down for 8-10 minutes or until the fat has rendered out and the skin is brown and crispy.
- Turn the duck over and sear the meat side.
- Place the duck skin-side up in a 350 degree F oven for about 5-6 minutes.
- Allow the duck to rest for several minutes outside the oven before slicing.
- Fry the duck bacon until nice and crispy.
- Remove the bacon and chop it into small pieces.
- In the same pan that the bacon was cooked in, sauté the fennel over medium heat for about 2 minutes, stirring as needed.
- Add the garlic slices and cook for another minute.
- Stir in the remaining tablespoon of brown sugar and the remaining tablespoon of lemon juice.
- Stir in the chard and cook covered until the greens have wilted.
- Add the peppadew peppers and 3/4 of the chopped duck bacon.
- Keep warm.
- Mix the cornmeal, salt and sugar in bowl and stir in 1/2 cup very hot water.
- Add the sweet corn and milk; Mix well.
- Whisk the egg and stir it into the cornmeal mixture.
- In a heavy skillet, over medium-high heat, drizzle the skillet with some of the rendered duck fat and an equal amount of butter (a total of about 2 tablespoons of each), and working in batches, fry 8 corn cakes until crispy, turning once.
- Just before serving, bring the reserved marinade up to a boil and add the remaining chopped duck bacon.
- Thinly slice the duck breasts and add any juices to the marinade.
- Remove the marinade from the heat and stir in 2 tablespoons of cold butter.
- Allow two corn cakes per serving and assemble by topping each cake with the greens, a slice of ripe tomato and the sliced duck.
- Drizzle with the warm marinade and garnish with lemon zest, lemon slices and fennel fronds, if desired.