Father's Day Quack Stacks
Make dad's day extra special with duck bacon corn cakes and confit drizzled with bourbon maple sauce with a chipotle kick. Works as a main dish or serve on smaller corn cakes for a tasty appetizer.
2017 Recipe Contest Grand Prize Winner, Lauren Wyler, Dripping Springs, TX
Ingredients
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1 pkg. (16 oz.) Maple Leaf Farms Duck Leg Confit
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4 slices Maple Leaf Farms Duck Bacon, chopped
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1/2 cup All-purpose Flour
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1/2 cup Yellow Corn Meal
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1 Tbsp. Sugar
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1/2 Tbsp. Baking Powder
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1/2 tsp. Salt
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1 cup Fresh Corn, roughly chopped
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1 Egg
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1/2 cup Milk
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3 Tbsp. Maple Leaf Farms All Natural Rendered Duck Fat
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3 Tbsp. Butter
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1/3 cup Minced Shallot
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1/2 cup Bourbon
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3 Tbsp. Chipotle Purée
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1 Tbsp. Maple Syrup
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1 1/3 cup Baby Arugula Leaves
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2 Tbsp. Chopped Chives
Directions
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1
Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. Reserve the pan juices for later use.
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2
In a cast iron skillet over medium-high heat, cook the chopped duck bacon until browned and crisp (about 10 minutes).
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3
Remove the duck bacon with a slotted spoon and place in a medium mixing bowl. Add the flour, corn meal, sugar, baking powder and salt to the bowl. Stir until thoroughly combined. Gently stir in the corn, egg, milk and 2 tablespoons of the duck fat. Stir until smooth.
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4
Heat a large nonstick skillet or griddle to medium-high heat. Brush the skillet with the remaining duck fat. Using a 1/2-cup scoop, pour 4 corn cakes in the skillet and cook for 4-5 minutes per side.
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5
In the same cast iron skillet that the bacon was cooked in, cook the butter and shallots until the shallots are translucent, about 5 minutes. Add the bourbon and cook for about 5 minutes, or until the bourbon has reduced and is almost gone.
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6
Once the bourbon has evaporated, pour 1/2 cup of the reserved pan juices from the duck confit into the sauce and continue to cook another 5 minutes. Whisk in the chipotle and maple syrup; strain the sauce with a fine mesh strainer.
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7
To serve, place an even amount of baby arugula leaves on four plates. Top with a corn cake, an equal amount of shredded duck confit and drizzle generously with strained sauce. Sprinkle with chives and serve immediately.
