Manchego Duck Pintxos with Tapas Red Curry Cream

Manchego duck pinxtos

Second Place 2012 Chef Recipe Contest, Chef Instructor Michael Watz

Ingredients

  • 2

    1/3 cup Fresh Basil, thinly sliced

  • 3

    1 Tbsp. Fresh Oregano, chopped

  • 4

    1 Tbsp. Fresh Parsley, chopped

  • 5

    1 Tbsp. Fresh Garlic, finely chopped

  • 6

    1 Tbsp. Fresh Shallots, finely chopped

  • 7

    2 tsp. Fresh Lemon Zest, finely grated

  • 8

    1-1/2 Tbsp. Kosher Salt

  • 9

    1 Tbsp. Smoked Paprika

  • 10

    1 tsp. Granulated Sugar

  • 11

    1 tsp. Cumin, ground

  • 12

    3/4 tsp. Black Pepper, ground

  • 13

    1/2 tsp. Cayenne Pepper, ground

  • 14

    1 Tbsp. Dijon Mustard

  • 15

    3 Tbsp. Balsamic Vinegar

  • 16

    16 oz. Manchego Cheese, cut into 1/2 oz dices

  • 17

    1/4 cup Olive Oil

  • 18

    2 cups Arugula Greens, stems removed washed and well dried

  • 19

    1 cup Mango Salad, see recipe below

  • 20

    1/4 cup Goat Cheese, crumbled

  • 21

    1/2 cup Tapas Red Curry Cream, see recipe below

  • 22

    4 Lime Wedges

  • 23

    8 sprigs Fresh Cilantro

  • 24

    16 oz. Mangos, peeled, pitted, julienne sliced

  • 25

    8 oz. English Cucumbers, seeded, cut into quarters, thinly sliced

  • 26

    8 oz. Carrots, julienne sliced

  • 27

    4 oz. Red Onion, small diced

  • 28

    4 oz. Red Bell Peppers, seeded, small diced

  • 29

    1/4 cup Fresh Cilantro, chopped

  • 30

    1/4 cup Freshly Squeezed Orange Juice

  • 31

    1/4 cup Freshly Squeezed Lime Juice

  • 32

    1 tsp. Orange Zest, finely grated

  • 33

    1 tsp. Lime Zest, finely grated

  • 34

    1/2 tsp. Tabasco Sauce

  • 35

    1 tsp. Kosher Salt

  • 36

    1 tsp. Cumin, ground

  • 37

    1/2 tsp. Black Pepper, ground

  • 38

    1/2 tsp. Ground Coriander

  • 39

    2-2/3 cups Sour Cream

  • 40

    2 Tbsp. Freshly Squeezed Lime Juice

  • 41

    2 Tbsp. Fresh Cilantro, finely chopped

  • 42

    2 tsp. Tabasco Sauce

  • 43

    2 Tbsp. Red Curry Paste

  • 44

    1 tsp. Smoked Paprika

  • 45

    1 tsp. Cumin, ground

  • 46

    2 tsp. Kosher Salt

Directions

Meatballs

  • 1

    In a chilled mixing bowl, place the Maple Leaf Farms Ground Duck. Add the fresh herbs, seasonings, spices, mustard and balsamic vinegar; lightly combine taking care not to over mix. Portion the ground duck mixture into 32, 1 oz. size meat balls. Make a small indentation in each meatball; insert a piece of diced Manchego cheese, tightly roll into a ball shape. Place the duck meatballs onto a clean tray.

  • 2

    In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. In batches, place the duck meatballs into the skillet and sear on each side for approximately 2 minutes or until nicely browned. Gently remove the duck meatballs from the skillet; arrange onto a baking tray which has been sprayed with nonstick vegetable cooking oil. Continue to cook any remaining duck meatballs, adding additional olive oil to the skillet as needed.

  • 3

    Place the tray of duck meatballs into a 375 °F oven and bake for 5-6 minutes or until the meatballs are fully cooked and have an internal temperature of 160 °F. Remove the duck meatballs from the oven, transferring to a clean pan. Reserve in a warm area covered with foil.

Mango Salad

  • 1

    Lightly toss all ingredients in a chilled mixing bowl, cover with plastic wrap. Refrigerate for 30 minutes to allow the flavors to marry. Lightly toss before serving.

Red Curry Cream

  • 1

    Place all ingredients into a chilled mixing bowl, mixing with a whisk. Cover with plastic wrap and refrigerate for 30 minutes, allowing the flavors to marry.

To Serve

  • 1

    Neatly arrange 2 duck meatballs onto 24 - 8 inch decorative skewers made from bamboo or metal.

  • 2

    Attractively place 1/2 cup of arugula greens in the center of 4 decorative serving platters, spoon 1/4 cup of the Mango Salad on top of the arugula greens. Arrange 4 duck skewers around the perimeter of each platter.

  • 3

    Decoratively sprinkle 1 tablespoon of crumbled goat cheese over each Mango Salad. Place the Spiced Red Curry Cream into a squirt bottle; drizzle 2 tablespoons of Spiced Red Curry Cream around the perimeter of each platter.

  • 4

    Garnish each platter with a wedge of lime and 2 sprigs of fresh cilantro.

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Prep Time: 1 hr 5 min
Cook Time: 25 min
Ready Time: 1 Hour 30 Minutes
Servings: 4