Wednesday, December 6, 2017

Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter

I'm so thrilled to be able to share that I am the Grand Prize Winner of the 
My "Father's Day Quack Stacks" - Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter won me $6,000 and free duck products for a year!! 
I can't even believe I won and I can't wait to start getting all of those ducky deliveries! 
This was the first year that I entered this contest, and I'm so glad I did. Every year seeing the impressive entries that were up for judging really intimidated me and it kept me from even trying. 
So glad I got over that! 
Now I have two new favorite ingredients that I'm in love with: the confit (so easy to use and already fully cooked) and especially the duck bacon (I'd never heard of it before and now I'm in love)! The duck bacon may become a regular freezer staple from now on. The contest called for dishes that highlighted duck for any holiday and for this recipe, I chose to celebrate Father's Day. When brainstorming ideas I started thinking, what do dads like besides duck? Bourbon and spice. And brunch. And peace and quiet.
At least he can get the first three....
1/2 cup all-purpose flour
1/2 cup yellow corn meal
1 tablespoon sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh corn, roughly chopped
1 egg
½ cup milk
3 Tablespoons butter
1/3 cup minced shallot
½ cup bourbon
3 Tablespoons chipotle puree
1 Tablespoon maple syrup
1 1/3 cup baby arugula leaves
2 Tablespoons chopped chives

Prepare the duck confit per package instructions using the oven method. Once the confit is warmed through, shred the meat and discard the bones and skin. Reserve the pan juices for later use. 

In a cast iron skillet, over medium high heat, cook the bacon until browned and crisp (about 10 minutes).

Remove the bacon with a slotted spoon, and place in a medium mixing bowl. Add the flour, corn meal, sugar, baking powder and salt to the bowl, and stir until thoroughly combined. Gently stir in the corn, egg, milk and 2 Tablespoons of the duck fat. Stir until smooth.

Heat a large nonstick skillet or griddle to medium-high heat. Brush the skillet with the remaining duck fat. Using a ½ cup scoop, pour 4 corn cakes in the skillet and cook for 4-5 minutes per side. 
In the same cast iron skillet the bacon was cooked in, cook the butter and shallots until the shallots are translucent, about 5 minutes. Add the bourbon and cook for about 5 minutes, or until the bourbon has reduced and is almost gone. Once the bourbon has evaporated, pour ½ cup of the reserved pan juices from the duck confit to the sauce and continue to cook another 5 minutes. Whisk in the chipotle and maple syrup. Strain the sauce with a fine mesh strainer.
To serve, place an even amount of baby arugula leaves on four plates. Top with a corn cake, an equal amount of shredded duck confit and drizzle generously with strained sauce. Sprinkle with chives and serve immediately. 
Serves 4.
Be sure to check out my other entry Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade as well! These were a huge hit at my house and didn't last long!

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