Best Cornmeal Matafan Stuffed With Shredded Duck Recipes

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

CORNMEAL MATAFAN STUFFED WITH SHREDDED DUCK

Steps:

• To make the duck, preheat the oven to 375 degrees. Place the duck breast in a roasting pan and roast until medium-rare, about 25 minutes. When cool enough to handle, remove the skin and shred the meat. Set aside.
• In a medium-size skillet over low heat, cook the sausage for 3 minutes, stirring constantly and breaking it up with a fork.
• Add the shredded duck, crushed juniper berries, salt and pepper and continue to cook until browned, about 5 minutes. Add the wine, reduce the heat to low and simmer for 20 minutes. Taste and adjust seasoning with additional salt and pepper. Stir in the parsley, set aside and keep warm.
• To make the crepe, combine the cornmeal and the flour in a bowl. Add the buttermilk and the egg yolks and whisk until smooth. Add the salt and melted butter and continue whisking for 2 minutes. In a separate bowl, use a whisk to beat the egg whites until they form soft peaks. Use a rubber spatula to fold the egg whites into the batter.
• Heat a 10-inch, nonstick skillet over medium heat. Add 1/2 teaspoon butter. When the butter is melted, ladle 3/4 cup of the batter into the pan and use a spatula to spread it into a 7-inch circle. Cook until browned on the bottom, about 1 1/2 minutes. Flip the pancake over with a spatula and cook until browned on the other side and cooked through, about 1 minute longer. Remove to a warmed plate.
• Repeat with the remaining batter, adding 1/2 teaspoon butter between each one. Place about 1/4 cup of the duck mixture in the center of each pancake, roll up loosely and serve immediately with a green salad.