Smoky Double-Duck BLT Stack
This playful take on BLT flavors features both ground duck and duck bacon in fennel and basil seasoned duck meatloaf stacks, topped with fresh avocado slices and a basil/balsamic tomato-bacon salsa.
2013 Recipe Contest Grand Prize Winner, Sandi Sheppard, Norman, OK
Ingredients
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4 slices Maple Leaf Farms Duck Bacon, divided
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10 oz. Red Grape Tomatoes, sliced in half lengthwise
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2 Tbsp. Extra Virgin Olive Oil
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2 Tbsp. White Balsamic Vinegar
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1/4 cup chopped Fresh Basil
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1/4 tsp. Kosher Salt
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1/2 tsp. Ground White Pepper
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1/3 cup diced Sweet Yellow Onion
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2 large Garlic Cloves, diced
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1/4 cup White Balsamic Vinegar
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1/2 Lime, juiced
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2 tsp. Liquid Smoke
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1 lb. Maple Leaf Farms Ground Duck
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1/3 cup Tomato Paste
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1 fresh ear of Sweet Corn, kernels cut off of cob
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1 tsp. Italian Herb Seasoning
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1/2 tsp. Ground Fennel Seed
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2 tsp. Dried Basil
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1 tsp. Kosher Salt
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1/2 tsp. Marjoram
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4 oz. Cream Cheese, cubed
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4 leaves Green Leaf Lettuce
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1 Avocado, pitted, peeled, halves sliced crosswise
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1 tsp. Freshly Ground Black Pepper
Directions
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1
Preheat oven to 375 degrees F.
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2
Spray the inside of four food ring molds or ramekins (3-1/2" diameter) with nonstick cooking spray and place on a parchment paper-lined baking sheet with rimmed sides.
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3
In a heavy skillet on medium, fry the bacon 5-6 minutes. Cool and dice.
Salsa
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1
To make the salsa topper, mix sliced tomatoes, olive oil, vinegar, basil, salt and white pepper (all salsa ingredients), plus half of the diced bacon into a gallon resealable bag. Seal, forcing the air out, then shake and chill.
Duck Loaf
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1
Add the onion, garlic, vinegar, lime juice and liquid smoke to the heavy skillet, turn to low and sauté for 3-4 minutes and add to the mixing bowl.
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2
Add the rest of the duck loaf ingredients and the remaining half of duck bacon to the bowl and mix well.
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3
Fill the ring molds (or ramekins) with equal portions of the meat mixture, taking care not to compact the meat. Bake for 25-30 minutes. Cool 10 minutes, then remove ring molds.
To Serve
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1
Place a lettuce leaf on each of four plates, then a duck loaf.
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2
Top each with slices of avocado and sprinkle with freshly ground black pepper.
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3
Drain the salsa topper and top each with equal portions and serve.
2013 Duck Recipe Contest
