Creole Duck with Crispy Corn Cakes and Candied Greens
The Creole flavors of this recipe feature a little southern heat and sweet. Sitting atop crisp corn cakes, the greens are laced with Duck Bacon, topped with ripe tomatoes and crowned with slices of Duck Breast.
Ingredients
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4 Tbsp. Fresh Lemon Juice, divided
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2 tsp. Worcestershire Sauce
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2 Tbsp. Whole Grain Mustard
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1 tsp. Minced Garlic
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2 tsp. Creole Seasoning (ready-made blend)
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1 tsp. Fresh Cracked Black Pepper
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1 tsp. Fresh Cracked Black Pepper
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2 (7.5 oz each) Maple Leaf Farms Duck Breasts, thawed
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4 slices Maple Leaf Farms Duck Bacon
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2 cups Thinly Sliced Fennel
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2 large Garlic Cloves, peeled and thinly sliced
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2 bunches Swiss Chard, chopped, inner ribs discarded
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2 Tbsp. Chopped Peppadew Peppers*
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3/4 cup Cornmeal
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1/4 tsp. Salt
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1 tsp. Sugar
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1/2 cup Sweet Corn, cut from the cob
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1/4 cup Milk
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1 large Egg
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4 Tbsp. Butter, divided
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8 Vine-Ripened Tomato Slices
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Garnish: Lemon Zest, Lemon Slices and Fennel Fronds, if desired
Directions
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1
Mix together 3 tablespoons of lemon juice, Worcestershire sauce, mustard, minced garlic, Creole seasoning, black pepper and 1 tablespoon of brown sugar.
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2
Score the skin side of the duck breasts and place them in a sealable plastic bag.
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3
Pour the mixture over the duck and let marinate for 1 hour.
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4
Then pour the marinade into a very small sauce pan and set aside.
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5
Air dry the duck breasts for about 20 minutes.
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6
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.
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7
Turn the duck over and sear the meat side.
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8
Place the duck skin-side up in a 350 degree F oven for about 5-6 minutes.
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9
Allow the duck to rest for several minutes outside the oven before slicing.
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10
Fry the duck bacon until nice and crispy.
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11
Remove the bacon and chop it into small pieces.
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12
In the same pan that the bacon was cooked in, sauté the fennel over medium heat for about 2 minutes, stirring as needed.
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13
Add the garlic slices and cook for another minute.
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14
Stir in the remaining tablespoon of brown sugar and the remaining tablespoon of lemon juice.
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15
Stir in the chard and cook covered until the greens have wilted.
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16
Add the peppadew peppers and 3/4 of the chopped duck bacon.
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17
Keep warm.
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18
Mix the cornmeal, salt and sugar in bowl and stir in 1/2 cup very hot water.
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19
Add the sweet corn and milk; Mix well.
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20
Whisk the egg and stir it into the cornmeal mixture.
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21
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.
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22
Just before serving, bring the reserved marinade up to a boil and add the remaining chopped duck bacon.
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23
Thinly slice the duck breasts and add any juices to the marinade.
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24
Remove the marinade from the heat and stir in 2 tablespoons of cold butter.
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25
Allow two corn cakes per serving and assemble by topping each cake with the greens, a slice of ripe tomato and the sliced duck.
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26
Drizzle with the warm marinade and garnish with lemon zest, lemon slices and fennel fronds, if desired.
*Peppadew peppers can usually be found in the deli section with the olives. If not readily available, sweet cherry peppers, seeds and stems discarded, may be substituted.
