Recipes > Appetizers > Duck Confit Turnover with Spicy Green Papaya Slaw and Orange Blossom Vinegar Syrup

Duck Confit Turnover with Spicy Green Papaya Slaw and Orange Blossom Vinegar Syrup

Name: Duck Confit Turnover with Spicy Green Papaya Slaw and Orange Blossom Vinegar Syrup
Total time: 60 min
Cuisine: North America
Ingredients: 2 Tbsp Maple Leaf Farms Rendered Duck Fat; 1 tsp Garlic, minced; 1 tsp Fresh Ginger, minced; 1/4 cup Onion, julienne; 1 cup Shiitake Mushroom Caps, julienne; 2 Tbsp Hoisin Sauce; 1 tsp Chili Paste; 1 Tbsp Fresh Lime Juice; 1 cup Maple Leaf Farms Duck Leg Confit meat, pulled from bone and shredded; 8 slices Fresh White Bread; 3/4 cup Rice Flour; 2 Eggs, beaten; 3/4 cup Medium Bread Crumbs; 3/4 cup Japanese Bread Crumbs; 2 cups Maple Leaf Farms Duck Fat, for frying; 1/2 tsp Thai Chiles, minced; 1 Tbsp Garlic, minced; 2 Tbsp Fresh Lime Juice; 2 tsp Sugar; 2 Tbsp Fish Sauce; 1 tsp Chili Paste; 2 cups Green Papaya Strands, use mandoline for long julienne; 1 Tbsp Cilantro, chopped; 1 cup Ripe Tomato, julienne; 1/4 cup Roasted Peanuts, medium chop; 4 slices Maple Leaf Farms Duck Bacon, chopped; 1/2 cup Fresh Squeezed Orange Juice, no pulp; 1 1/2 tsp Orange Blossom Vinegar

Finalist 2016 Chef Recipe Contest, Executive Chef Anthony Lauri, Chartwells Dining Service at University of Miami, Miami, FL

Ingredients

2 Tbsp Maple Leaf Farms Rendered Duck Fat
1 tsp Garlic, minced
1 tsp Fresh Ginger, minced
1/4 cup Onion, julienne
1 cup Shiitake Mushroom Caps, julienne
2 Tbsp Hoisin Sauce
1 tsp Chili Paste
1 Tbsp Fresh Lime Juice
1 cup Maple Leaf Farms Duck Leg Confit meat, pulled from bone and shredded
8 slices Fresh White Bread
3/4 cup Rice Flour
2 Eggs, beaten
3/4 cup Medium Bread Crumbs
3/4 cup Japanese Bread Crumbs
2 cups Maple Leaf Farms Duck Fat, for frying
1/2 tsp Thai Chiles, minced
1 Tbsp Garlic, minced
2 Tbsp Fresh Lime Juice
2 tsp Sugar
2 Tbsp Fish Sauce
1 tsp Chili Paste
2 cups Green Papaya Strands, use mandoline for long julienne
1 Tbsp Cilantro, chopped
1 cup Ripe Tomato, julienne
1/4 cup Roasted Peanuts, medium chop
4 slices Maple Leaf Farms Duck Bacon, chopped
1/2 cup Fresh Squeezed Orange Juice, no pulp
1 1/2 tsp Orange Blossom Vinegar

Directions

Duck Confit Turnover

1
In a medium-sized sauté pan, heat 2 tablespoons of duck fat. Add garlic, ginger and onions; sauté one minute.
2
Add shiitake mushrooms and cook until wilted.
3
Add hoisin sauce, chili paste and lime juice and mix well to incorporate.
4
Add the shredded duck confit meat and heat through.
5
Transfer to a stainless steel bowl and chill.
6
While the filling chills, trim the crust off the white bread. Using a rolling pin, roll the bread out as thin as possible, approximately 1/8 inch.
7
Take a 4-inch round cutter and cut 8 discs.
8
Set up a breading station with flour, egg, and then combined bread crumbs.
9
Place enough duck leg mixture on one side of the disc so that it can be folded over.
10
Egg wash around the edges, fold over and crimp with a fork to seal.
11
Bread the turnover with standard breading procedure: flour, egg then breading. Pat the breading at the end.
12
Continue until you have 8 turnovers, two per serving. Hold for service chilled.
13
When ready to fry, slowly heat the 2 cups of duck fat in a small household deep fryer.
14
Deep fry to 350 degrees F.

Spicy Green Papaya Slaw

1
In a stainless steel bowl, place the Thai chiles, garlic, lime juice, sugar, fish sauce, chili paste and mix well.
2
Add the green papaya, cilantro and tomatoes; toss well in the dressing.
3
Mix in the chopped peanuts, and hold for service chilled.

Orange Blossom Vinegar Syrup

1
In a small pot, bring orange juice to a simmer and reduce to syrup consistency, 10-12 minutes.
2
Remove from the heat and add the vinegar. Stir well to combine. Hold warm for service.

Plating

1
Fry the turnover in the duck fat until golden brown. Remove and drain on paper towel.
2
Place 3/4 cup of the Spicy Green Papaya Slaw off-center on the service plate. Place 2 turnovers on the plate, stacking one across the other diagonally.
3
Pool one tablespoon of Orange Blossom Vinegar Syrup near the slaw, and top the slaw with crumbled duck bacon. Serve.