Creole Duck with Crispy Corn Cakes and Candied Greens

Creole duck with crispy corn flakes and candied greens

The Creole flavors of this recipe feature a little southern heat and sweet. Sitting atop crisp corn cakes, the greens are laced with Duck Bacon, topped with ripe tomatoes and crowned with slices of Duck Breast.

Ingredients

  • 1

    4 Tbsp. Fresh Lemon Juice, divided

  • 2

    2 tsp. Worcestershire Sauce

  • 3

    2 Tbsp. Whole Grain Mustard

  • 4

    1 tsp. Minced Garlic

  • 5

    2 tsp. Creole Seasoning (ready-made blend)

  • 6

    1 tsp. Fresh Cracked Black Pepper

  • 7

    1 tsp. Fresh Cracked Black Pepper

  • 8

    2 (7.5 oz each) Maple Leaf Farms Duck Breasts, thawed

  • 9

    Duck Bacon 4 slices Maple Leaf Farms Duck Bacon

  • 10

    2 cups Thinly Sliced Fennel

  • 11

    2 large Garlic Cloves, peeled and thinly sliced

  • 12

    2 bunches Swiss Chard, chopped, inner ribs discarded

  • 13

    2 Tbsp. Chopped Peppadew Peppers*

  • 14

    3/4 cup Cornmeal

  • 15

    1/4 tsp. Salt

  • 16

    1 tsp. Sugar

  • 17

    1/2 cup Sweet Corn, cut from the cob

  • 18

    1/4 cup Milk

  • 19

    1 large Egg

  • 20

    4 Tbsp. Butter, divided

  • 21

    8 Vine-Ripened Tomato Slices

  • 22

    Garnish: Lemon Zest, Lemon Slices and Fennel Fronds, if desired

Directions

  • 1

    Mix together 3 tablespoons of lemon juice, Worcestershire sauce, mustard, minced garlic, Creole seasoning, black pepper and 1 tablespoon of brown sugar.

  • 2

    Score the skin side of the duck breasts and place them in a sealable plastic bag.

  • 3

    Pour the mixture over the duck and let marinate for 1 hour.

  • 4

    Then pour the marinade into a very small sauce pan and set aside.

  • 5

    Air dry the duck breasts for about 20 minutes.

  • 6

    In an oven-proof skillet over medium-low heat, cook the duck breasts skin-side down for 8-10 minutes or until the fat has rendered out and the skin is brown and crispy.

  • 7

    Turn the duck over and sear the meat side.

  • 8

    Place the duck skin-side up in a 350 degree F oven for about 5-6 minutes.

  • 9

    Allow the duck to rest for several minutes outside the oven before slicing.

  • 10

    Fry the duck bacon until nice and crispy.

  • 11

    Remove the bacon and chop it into small pieces.

  • 12

    In the same pan that the bacon was cooked in, sauté the fennel over medium heat for about 2 minutes, stirring as needed.

  • 13

    Add the garlic slices and cook for another minute.

  • 14

    Stir in the remaining tablespoon of brown sugar and the remaining tablespoon of lemon juice.

  • 15

    Stir in the chard and cook covered until the greens have wilted.

  • 16

    Add the peppadew peppers and 3/4 of the chopped duck bacon.

  • 17

    Keep warm.

  • 18

    Mix the cornmeal, salt and sugar in bowl and stir in 1/2 cup very hot water.

  • 19

    Add the sweet corn and milk; Mix well.

  • 20

    Whisk the egg and stir it into the cornmeal mixture.

  • 21

    In a heavy skillet, over medium-high heat, drizzle the skillet with some of the rendered duck fat and an equal amount of butter (a total of about 2 tablespoons of each), and working in batches, fry 8 corn cakes until crispy, turning once.

  • 22

    Just before serving, bring the reserved marinade up to a boil and add the remaining chopped duck bacon.

  • 23

    Thinly slice the duck breasts and add any juices to the marinade.

  • 24

    Remove the marinade from the heat and stir in 2 tablespoons of cold butter.

  • 25

    Allow two corn cakes per serving and assemble by topping each cake with the greens, a slice of ripe tomato and the sliced duck.

  • 26

    Drizzle with the warm marinade and garnish with lemon zest, lemon slices and fennel fronds, if desired.

*Peppadew peppers can usually be found in the deli section with the olives. If not readily available, sweet cherry peppers, seeds and stems discarded, may be substituted.

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Prep Time: 2 hr 15 min
Cook Time: 1 hr 20 min
Ready Time: 3 Hours 30 Minutes
Servings: 4