Best Corn Crepes With Bbq Duck Confit Recipes

BBQ DUCK ON CORN CAKES

Steps:

• Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven. Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl. Set aside. Shear the corn kernels from the cob with a knife. Working over a bowl, run a knife along the cob to press out the milky liquid. Puree half the corn with the milk in a small food processor. Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry. Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter. Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the remaining butter. Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes. Flip and cook the corn cakes on the other side until lightly brown. Serve immediately or transfer to the oven to keep warm. Repeat with the remaining batter. To assemble: Toss the duck confit in the BBQ Sauce to coat. Top each corn cake with about 1 tablespoon BBQ'd Duck Confit. Serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
• Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.

DUCK CONFIT

Steps:

• Remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock. Leaving bones and skin attached, chop breasts into halves. With a cleaver, remove tips of drumsticks to use in stock.
• Sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. It should just fall off fork when shaken.
• Transfer duck pieces to a medium baking dish and add the fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks. Before serving, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming slightly on a rack in the oven. Serve duck hot or cold.

DUCK CONFIT

Steps:

• Preheat the oven to 300 degrees F.
• Rub salt, pepper and the minced garlic all over the duck and under the skin. Place the duck, breast down, in a deep braising pan and add duck fat to fully submerge; the amount of fat will vary depending on pan size.
• Place the braising pan in the oven and cook for no less than 5 hours (see Cook's Note).
• Remove the duck from the fat and gently pull the meat off of the bones.

DUCK CONFIT

Steps:

• Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet.
• There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months.

DUCK CONFIT

Steps:

• Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
• Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
• Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
• Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
• To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
• * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons
• Cut up ducks: Separate thigh-leg portions in one piece. Bone thigh, leaving it attached to leg bone. Cut off top inch of leg bone with a heavy cleaver. Trim all visible fat from thigh-leg pieces; reserve fat in a heavy saucepan. Remove duck breasts and reserve for another use. Cut away as much fat and skin from the carcass as possible, chop in small pieces, and add to reserved fat.
• Marinate duck pieces: Sprinkle thigh-leg portions all over with salt and turn skin-side down. Sprinkle with mixed spices, saltpeter and pepper. Place herb sprig on each portion. Press together 2 pieces to make 3 packages of thigh-leg portions with skin on outside. Place in a nonreactive baking dish or roasting pan, cover tightly and marinate 24 hours, refrigerated.
• Render duck fat: Add 1 1/2 cups of the wine and just enough water to saucepan of reserved fat to moisten. Heat pan over medium heat and simmer for about 1 hour, or until all wine and water has evaporated, and only golden duck fat remains. Strain out cooked skin and reserve fat.
• Prepare confit: Preheat oven to 300 degrees. Remove duck thigh-leg pieces from refrigerator, discard herb sprigs and pat dry with paper towels. Brush lightly with rendered fat and broil in a preheated broiler, skin-side up, until skin browns, about 4 minutes. Remove from heat, sprinkle with the remaining 1/2 cup wine and let rest for several minutes. Meanwhile, heat rendered duck fat in a large, heavy casserole. When fat boils add duck pieces. Add enough additional rendered duck or goose fat to cover. Bake covered in 300 degree F oven, 2 hours, or until duck is extremely tender, but not falling apart. Place a rack or crisscross a pair of chopsticks in bottom of a heavy earthenware crock. Lay duck pieces on rack, then pour warm fat over to completely cover and seal pieces. When cool, cover top of crock and refrigerate at least 24 hours before serving. Duck will keep, refrigerated, for several weeks.
• To finish: Preheat oven to 400 degrees. Remove duck pieces from crock and scrape off most of fat. Place in a roasting pan and heat in a 400 degree oven until crisply brown, about 15 minutes. Serve with garlic potatoes Sauteed in some duck fat.
• * Mixed Spices: Combine 1 teaspoon each crumbled dried basil, crumbled dried thyme, freshly-grated nutmeg, ground cloves, ground white pepper, 1/2 teaspoon cayenne and 1 bay leaf, crumbled. Yield: about 2 tablespoons