Duck Cakes with Bourbon Creamed Corn

Duck cakes with bourbon creamed corn

Grand Prize Winner, 2007 Plate Recipe Contest, Chef Geoff Kelty

Ingredients

Duck Cake

  • 1

    1 lb Maple Leaf Farms Duck Confit Meat, shredded

  • 2

    1 tsp Dijon Mustard

  • 3

    1 Egg, beaten

  • 4

    1 tsp Parsley, chopped

  • 5

    1/2 cup Bread Crumbs

  • 6

    1 Tbsp Honey

  • 7

    1 Tbsp Mayonnaise

  • 8

    Salt & Pepper to taste

  • 9

    As needed, Olive Oil

Creamed Corn

  • 1

    2 Tbsp Butter

  • 2

    1/4 cup Leeks, finely chopped

  • 3

    2 Tbsp Jalapeno, finely chopped

  • 4

    2 cups Corn, fresh cut

  • 5

    1 qt Heavy Cream

  • 6

    2 Tbsp Sugar

  • 7

    1/4 tsp Nutmeg

  • 8

    1/4 tsp Cayenne pepper

  • 9

    1/4 cup Bourbon

  • 10

    Salt & White Pepper to taste

Garnish

  • 1

    1/2 cup Sweet Potato, julienne

  • 2

    3 cups Canola Oil

Directions

Duck Cakes

  • 1

    Combine egg, mustard, parsley, honey, mayo and 2/3 of breadcrumbs in a bowl and mix well.

  • 2

    Fold in shredded duck meat and season with salt & pepper.

  • 3

    Make small patties (approx. 2 oz each) and coat in reserved breadcrumbs. Set aside.

Creamed Corn

  • 1

    Melt butter in a saucepan over medium heat.

  • 2

    Add leeks and jalapeno and saute for 1 minute.

  • 3

    Add corn and heavy cream and reduce by 25%.

  • 4

    Add remaining corn ingredients and season with salt and pepper.

Sweet Potatoes

  • 1

    Heat canola oil in a large pot until it reaches 350 degrees.

  • 2

    Toss in potatoes and cook until just crispy.

  • 3

    Drain on paper towels and set aside.

Finish

  • 1

    Heat a small amount of olive oil in a saute pan over medium heat.

  • 2

    Add duck cakes and cook until golden brown on each side.

Plating

  • 1

    Place a small amount of creamed corn in the center of a plate.

  • 2

    Arrange two duck cakes on top of the corn and garnish with sweet potatoes.

Prep Time: 45 min
Cook Time: 40 min
Ready Time: 1 Hour 30 Minutes
Servings: 4 Servings