Manchego Duck Pintxos with Tapas Red Curry Cream
Second Place 2012 Chef Recipe Contest, Chef Instructor Michael Watz
Ingredients
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2 lbs. Maple Leaf Farms Ground Duck
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1/3 cup Fresh Basil, thinly sliced
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1 Tbsp. Fresh Oregano, chopped
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1 Tbsp. Fresh Parsley, chopped
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1 Tbsp. Fresh Garlic, finely chopped
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1 Tbsp. Fresh Shallots, finely chopped
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2 tsp. Fresh Lemon Zest, finely grated
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1-1/2 Tbsp. Kosher Salt
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1 Tbsp. Smoked Paprika
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1 tsp. Granulated Sugar
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1 tsp. Cumin, ground
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3/4 tsp. Black Pepper, ground
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1/2 tsp. Cayenne Pepper, ground
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1 Tbsp. Dijon Mustard
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3 Tbsp. Balsamic Vinegar
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16 oz. Manchego Cheese, cut into 1/2 oz dices
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1/4 cup Olive Oil
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2 cups Arugula Greens, stems removed washed and well dried
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1 cup Mango Salad, see recipe below
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1/4 cup Goat Cheese, crumbled
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1/2 cup Tapas Red Curry Cream, see recipe below
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4 Lime Wedges
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8 sprigs Fresh Cilantro
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16 oz. Mangos, peeled, pitted, julienne sliced
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8 oz. English Cucumbers, seeded, cut into quarters, thinly sliced
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8 oz. Carrots, julienne sliced
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4 oz. Red Onion, small diced
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4 oz. Red Bell Peppers, seeded, small diced
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1/4 cup Fresh Cilantro, chopped
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1/4 cup Freshly Squeezed Orange Juice
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1/4 cup Freshly Squeezed Lime Juice
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1 tsp. Orange Zest, finely grated
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1 tsp. Lime Zest, finely grated
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1/2 tsp. Tabasco Sauce
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1 tsp. Kosher Salt
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1 tsp. Cumin, ground
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1/2 tsp. Black Pepper, ground
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1/2 tsp. Ground Coriander
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2-2/3 cups Sour Cream
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2 Tbsp. Freshly Squeezed Lime Juice
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2 Tbsp. Fresh Cilantro, finely chopped
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2 tsp. Tabasco Sauce
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2 Tbsp. Red Curry Paste
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1 tsp. Smoked Paprika
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1 tsp. Cumin, ground
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2 tsp. Kosher Salt
Directions
Meatballs
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1
In a chilled mixing bowl, place the Maple Leaf Farms Ground Duck. Add the fresh herbs, seasonings, spices, mustard and balsamic vinegar; lightly combine taking care not to over mix. Portion the ground duck mixture into 32, 1 oz. size meat balls. Make a small indentation in each meatball; insert a piece of diced Manchego cheese, tightly roll into a ball shape. Place the duck meatballs onto a clean tray.
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2
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. In batches, place the duck meatballs into the skillet and sear on each side for approximately 2 minutes or until nicely browned. Gently remove the duck meatballs from the skillet; arrange onto a baking tray which has been sprayed with nonstick vegetable cooking oil. Continue to cook any remaining duck meatballs, adding additional olive oil to the skillet as needed.
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3
Place the tray of duck meatballs into a 375 °F oven and bake for 5-6 minutes or until the meatballs are fully cooked and have an internal temperature of 160 °F. Remove the duck meatballs from the oven, transferring to a clean pan. Reserve in a warm area covered with foil.
Mango Salad
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1
Lightly toss all ingredients in a chilled mixing bowl, cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to marry. Lightly toss before serving.
Red Curry Cream
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1
Place all ingredients into a chilled mixing bowl, mixing with a whisk. Cover with plastic wrap and refrigerate for 30 minutes, allowing the flavors to marry.
To Serve
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1
Neatly arrange 2 duck meatballs onto 24 - 8 inch decorative skewers made from bamboo or metal.
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2
Attractively place 1/2 cup of arugula greens in the center of 4 decorative serving platters, spoon 1/4 cup of the Mango Salad on top of the arugula greens. Arrange 4 duck skewers around the perimeter of each platter.
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3
Decoratively sprinkle 1 tablespoon of crumbled goat cheese over each Mango Salad. Place the Spiced Red Curry Cream into a squirt bottle; drizzle 2 tablespoons of Spiced Red Curry Cream around the perimeter of each platter.
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4
Garnish each platter with a wedge of lime and 2 sprigs of fresh cilantro.
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