Duck Puppies with Sorghum Bourbon Glaze
Finalist 2016 Chef Recipe Contest, Executive Chef Rich Carter, Catering Works, Raleigh, NC
Ingredients
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1/3 cup White Sorghum Syrup
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2 Tbsp Bourbon
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2 Tbsp Apple Cider Vinegar
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1 1/2 cups Yellow Cornmeal
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1/2 cup Self-Rising Flour
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1 tsp Baking Soda
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1/2 tsp Salt
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2 Tbsp Sugar
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1 cup Buttermilk
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1 Egg
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1 cup Maple Leaf Farms Duck Leg Confit, meat picked and chopped
Directions
Sorghum Bourbon Glaze
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1
Combine the sorghum, bourbon and vinegar in a small sauce pan and reduce until thick, about 10-14 minutes.
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2
Set aside until finished frying the duck puppies.
Duck Puppies
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1
Combine cornmeal, self-rising flour, baking soda, salt and sugar in a bowl.
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2
In a separate bowl, combine buttermilk and egg. Use a wire whisk to mix together until well incorporated.
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3
Fold the dry ingredients into the buttermilk-egg mixture, gently stirring until a dough is formed.
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4
Use a 1- or 2-ounce scoop to portion dough and roll into balls. Press an indent into the middle of each ball with your thumb, making a hole. Fill each hole with the chopped duck confit meat, and then shape the dough over the hole. This makes 12-16 pieces.
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5
In a deep fryer preheated to 325 degrees F, fry the duck puppies for 2-3 minutes. Serve immediately.
Plating
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1
Use mini plastic injectors and fill them with the sorghum glaze. Insert into the puppies to inject the glaze. For family style, sorghum glaze can be served as a dipping sauce. Serve in small basket with liner or decorative bowl.
