Duck Puppies with Sorghum Bourbon Glaze

Duck puppies with sorghum bourbon glaze

Finalist 2016 Chef Recipe Contest, Executive Chef Rich Carter, Catering Works, Raleigh, NC

Ingredients

  • 1

    1/3 cup White Sorghum Syrup

  • 2

    2 Tbsp Bourbon

  • 3

    2 Tbsp Apple Cider Vinegar

  • 4

    1 1/2 cups Yellow Cornmeal

  • 5

    1/2 cup Self-Rising Flour

  • 6

    1 tsp Baking Soda

  • 7

    1/2 tsp Salt

  • 8

    2 Tbsp Sugar

  • 9

    1 cup Buttermilk

  • 10

    1 Egg

  • 11

    1 cup Maple Leaf Farms Duck Leg Confit, meat picked and chopped

Directions

Sorghum Bourbon Glaze

  • 1

    Combine the sorghum, bourbon and vinegar in a small sauce pan and reduce until thick, about 10-14 minutes.

  • 2

    Set aside until finished frying the duck puppies.

Duck Puppies

  • 1

    Combine cornmeal, self-rising flour, baking soda, salt and sugar in a bowl.

  • 2

    In a separate bowl, combine buttermilk and egg. Use a wire whisk to mix together until well incorporated.

  • 3

    Fold the dry ingredients into the buttermilk-egg mixture, gently stirring until a dough is formed.

  • 4

    Use a 1- or 2-ounce scoop to portion dough and roll into balls. Press an indent into the middle of each ball with your thumb, making a hole. Fill each hole with the chopped duck confit meat, and then shape the dough over the hole. This makes 12-16 pieces.

  • 5

    In a deep fryer preheated to 325 degrees F, fry the duck puppies for 2-3 minutes. Serve immediately.

Plating

  • 1

    Use mini plastic injectors and fill them with the sorghum glaze. Insert into the puppies to inject the glaze. For family style, sorghum glaze can be served as a dipping sauce. Serve in small basket with liner or decorative bowl.

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