Duck Doughnuts with Apple Honey Sauce

Grand Prize 2013 Chef Recipe Contest, Executive Chef Geoff Kelty


Prep Time {30 min}

Cook Time {50 min}

Serving Size {2 - 3 servings}


For the Red Onion Jam:
1 Tbsp. Olive Oil
5 oz. (W.) 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

For the Apple Honey Sauce:
1/2 cup Granny Smith Apple, peeled and minced
2 Tbsp. Unsalted Butter
2 Tbsp. Brown Sugar
1 Tbsp. Brandy
1/4 cup Honey

For the Seared Duck Breast:
1 5-6oz. Maple Leaf Farms Duck Breast
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)


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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!

2013 Chef Recipe Contest

Reviews  { write a review }


Love the simplicity of the pop n bake biscuits!