Recipes > Appetizers > Duck Doughnuts with Apple Honey Sauce

Duck Doughnuts with Apple Honey Sauce

Name: Duck Doughnuts with Apple Honey Sauce
Total time: 90 min
Cuisine: North America
Ingredients: 1 Tbsp. Olive Oil; 5 oz. Red Onion, julienned; 1/4 tsp. Kosher Salt; 2 Tbsp. Red Wine; 1 Tbsp. Red Wine Vinegar; 2 Tbsp. Brown Sugar; 2 Tbsp. Honey; 1/4 tsp. Lemon Zest; 1/2 Tbsp. Thyme, chopped; 1/4 tsp. Black Pepper; 1/2 cup Granny Smith Apple, peeled and minced; 2 Tbsp. Unsalted Butter; 2 Tbsp. Brown Sugar; 1 Tbsp. Brandy; 1/4 cup Honey; 1 Maple Leaf Farms Duck Breast 5-6 oz; 1/2 tsp. Kosher Salt; 1/4 tsp. Black Pepper; 1 Tbsp. Olive Oil; 2 Tbsp. Cooked Bacon, minced; 1/4 cup Maple Leaf Farms Duck Confit Meat, diced 1/4"; 1 tube Store-bought Buttermilk Biscuits (about 10 each)

Grand Prize 2013 Chef Recipe Contest, Executive Chef Geoff Kelty

Ingredients

1 Tbsp. Olive Oil
5 oz. Red Onion, julienned
1/4 tsp. Kosher Salt
2 Tbsp. Red Wine
1 Tbsp. Red Wine Vinegar
2 Tbsp. Brown Sugar
2 Tbsp. Honey
1/4 tsp. Lemon Zest
1/2 Tbsp. Thyme, chopped
1/4 tsp. Black Pepper
1/2 cup Granny Smith Apple, peeled and minced
2 Tbsp. Unsalted Butter
2 Tbsp. Brown Sugar
1 Tbsp. Brandy
1/4 cup Honey
1 Maple Leaf Farms Duck Breast 5-6 oz
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 Tbsp. Olive Oil
2 Tbsp. Cooked Bacon, minced
1/4 cup Maple Leaf Farms Duck Confit Meat, diced 1/4"
1 tube Store-bought Buttermilk Biscuits (about 10 each)

Directions

For the Red Onion Jam

1
In a large saucepan, heat the olive oil over medium heat. Add the onions and salt and cook for 10 minutes or until caramelized to a light golden brown.
2
Add the red wine and red wine vinegar and cook for an additional 5 minutes.
3
Add the brown sugar and honey and reduce heat to low. Cook the mixture slowly until it reaches a syrup.
4
Remove from heat and stir in the remaining ingredients. Cool to room temperature, and set aside.

For the Apple Honey Sauce

1
Heat the butter in a small sauté pan over medium heat. Add the apples to the pan and cook for 1 minute or until apples are soft.
2
Add the brown sugar and continue to cook until all sugar is dissolved.
3
Add the brandy and flambé. Once the fire is out, reduce the heat to low and add the honey.
4
Bring the sauce to a simmer and then remove from heat. Cool to room temperature and set aside.

For the Seared Duck Breasts

1
In a medium saucepan, heat the olive oil over medium heat.
2
Using a sharp knife, score the skins of the duck breast 4 times, and pat dry with a paper towel.
3
Season the duck breast with the salt and pepper and place (skin-side down) into the skillet. Reduce the heat to where the fat is slowly rendering from the duck breast and the skin is crisping. Continue to cook the duck for 8-10 minutes or until skin is nice and crispy.
4
Increase the heat to high and flip the duck breasts over and continue to cook for 1 additional minute. Remove the duck from the pan and let cool to room temperature. RESERVE THE DUCK FAT!!

For the Doughnuts

1
In a small mixing bowl, combine 1/4 cup of the red onion jam, the bacon and the confit meat together.
2
Chop the duck breast into fine pieces and add to the mixture. Add 1 tablespoon of the reserved duck fat to the mixture and mix thoroughly.
3
Remove the biscuits from their container and place them individually on a cutting board.
4
Flatten all of the biscuits and place 1 tablespoon of the duck mixture in the center of each biscuit.
5
Seal the duck mixture inside the biscuit and roll each into a ball. MAKE SURE THAT THERE ARE NO OPEN HOLES IN EACH OF THE RAW DOUGHNUTS!
6
Heat a fryer to 350°F. Drop all of the raw doughnuts into the fryer and for 2-3 minutes, turning often.
7
Remove them from the fryer and drain on paper towels. Place the doughnuts on 2-3 plates and drizzle each plate with the apple honey sauce.
8
Garnish each plate with some fresh microgreens. Serve!