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Duck Doughnuts with Apple Honey Sauce

Duck donuts

Grand Prize 2013 Chef Recipe Contest, Executive Chef Geoff Kelty

Ingredients

  • 1

    1 Tbsp. Olive Oil

  • 2

    5 oz. (W.) Red Onion, julienned

  • 3

    1/4 tsp. Kosher Salt

  • 4

    2 Tbsp. Red Wine

  • 5

    1 Tbsp. Red Wine Vinegar

  • 6

    2 Tbsp. Brown Sugar

  • 7

    2 Tbsp. Honey

  • 8

    1/4 tsp. Lemon Zest

  • 9

    1/2 Tbsp. Thyme, chopped

  • 10

    1/4 tsp. Black Pepper

  • 11

    1/2 cup Granny Smith Apple, peeled and minced

  • 12

    2 Tbsp. Unsalted Butter

  • 13

    2 Tbsp. Brown Sugar

  • 14

    1 Tbsp. Brandy

  • 15

    1/4 cup Honey

  • 16

    1 5-6oz. Maple Leaf Farms Duck Breast

  • 17

    1/2 tsp. Kosher Salt

  • 18

    1/4 tsp. Black Pepper

  • 19

    1 Tbsp. Olive Oil

  • 20

    2 Tbsp. Cooked Bacon, minced

  • 21

    1/4 cup Maple Leaf Farms Duck Confit Meat, diced 1/4"

  • 22

    1 tube Store-bought Buttermilk Biscuits (about 10 each)

Directions

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!

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Prep Time: 30 min
Cook Time: 50 min
Ready Time: 1 Hour 30 Minutes
Servings: 2-3