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 

Maple Leaf Farms Strut Your Duck Recipe Contest!

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....

Father’s Day Quack Stacks - Duck Bacon Corn Cakes with Duck Confit and Chipotle Bourbon Maple Butter

1 package Maple Leaf Farms Duck Leg Confit (16 oz)

4 slices Maple Leaf Farms Duck bacon, chopped 

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 Maple Leaf Farms All Natural Rendered Duck Fat 

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!

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

My entry for Maple Leaf Farm's duck contest is up for public voting today to hopefully win the People's Choice award- $350!!

Here's the link to vote if you'd like to help me out. It's a quick and easy vote once a day until Monday the 18th at noon:

Vote Here

This is the first year I tried my hand at this contest and I'm kicking myself that I never entered it before. I was intimidated at first, since although I love duck and will order it at a restaurant, I've never made it at home. Now I am 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 a holiday and naturally, I chose to celebrate Mardi Gras. Fried Green Tomatoes are one of my favorite appetizers and the tangy juicy tomatoes are then topped with the shredded duck confit and a creamy spicy duck bacon remoulade sauce. It's set atop mixed greens, sprinked with chives and even more of the crispy salty crunch crumbled duck bacon. You could serve one as a hearty starter, or give each guest two for a main course.

Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade

 

2 packages Maple Leaf Farms Duck Leg Confit (16 oz each)

5 slices Maple Leaf Farms Duck bacon, chopped finely

4 medium green (unripe) tomatoes, cut into ¼-inch-thick slices

3 teaspoons salt, divided

2 cups yellow cornmeal

1 cup panko bread crumbs

1 cup all-purpose flour

1 teaspoon pepper

2 cups buttermilk

6 cups vegetable oil, for frying

1/3 cup mayo

1/3 cup creole or whole grain mustard

1/3 cup ketchup

2 Tablespoons minced shallot

1 Tablespoon lemon juice

2 Tablespoons chopped flat leaf parsley

3 cups mixed salad greens

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. 

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 allow to drain on a paper towel lined plate.

Line a large cookie sheet with paper towels. Sprinkle the tomato slices evenly with 1 1/2 teaspoons of the salt, lay them on the paper towels and let them stand for 30 minutes. After 30 minutes, dry thoroughly with paper towels.

In a large mixing bowl, whisk together cornmeal, bread crumbs, flour, pepper, and the remaining salt. Pour the buttermilk in a shallow dish.

In a large Dutch oven fitted with a deep-fry thermometer, over medium heat, bring the oil up to 350° degrees.

Working in batches dredge the tomato slices, first in buttermilk, then the cornmeal mixture, shaking off any excess. Carefully place tomato slices in hot oil and fry until golden brown, about 3-4 minutes. Remove from the oil using a slotted spoon, and allow to drain on a wire rack.

Place half (about ¼ cup) of the crisped duck bacon into a small mixing bowl. Add the mayo, mustard, ketchup, shallot, lemon juice and parsley to the bacon and whisk to combine.

To serve lay the greens on the bottom of a large platter. Lay the fried green tomatoes on the greens, top evenly with shredded duck confit and drizzle with duck bacon remoulade. Sprinkle with remaining duck bacon and serve immediately.

Serves 6-8