Sauteed Duck with wild mushrooms and corn cakes

45m
Prep Time
1.5h
Cook Time
2h 15m
Ready In

Recipe: #41870

November 14, 2023

Categories: Duck, Corn, Mushrooms, more



"Recipe source: Coyote Cafe cookbook"

Original is 4 servings
  • Mushroom stock
  • Corn cakes

Nutritional

  • Serving Size: 1 (691.3 g)
  • Calories 837.1
  • Total Fat - 40.5 g
  • Saturated Fat - 19.2 g
  • Cholesterol - 478.1 mg
  • Sodium - 2892.7 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 7.2 g
  • Protein - 70.8 g
  • Calcium - 219.5 mg
  • Iron - 8.4 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Recipe for the corn cakes follows recipe.

Step 2

To prepare the mushroom stock: in a saucepan over medium high heat add the duck stock (or other poultry stock) and the dried mushrooms and bring it to a boil and then simmer until reduced to 1 cup (40-60 minutes); strain. Put the strained stock back in the pan and add the wine, garlic and marjoram and cook until reduced to one cup (20-30 minutes). Stir in the fresh mushrooms, salt and pepper and simmer for 10 minutes and then set aside.

Step 3

Prepare the corn cakes (recipe follows).

Step 4

With a knife score the fat side of the duck breasts in cross hatches (you may need to trim some of the fat off the duck if there is an excess of fat). Season with salt and pepper.

Step 5

In a skillet over medium-high heat heat saute the duck, skin side down (5-10 minutes) and then the reverse side for 3-5 minutes; remove and let cool for up to 5 minutes. Slice each breast into 8-10 slices on a diagonal and arrange in a fan. Serve the duck on top of the sauce with the corn cakes on the side.

Step 6

To make the corn cakes:

Step 7

Place dry ingredients (flour -sugar) in a bowl and stir to combine.

Step 8

In another bowl whisk the buttermilk and butter together and then whisk in the egg. Gradually add the dry to the wet ingredients, whisking to combine.

Step 9

Puree 1/2 cup of the corn and then fold the pureed corn into the batter along with the whole corn kernels and green onions. You may need to add more buttermilk, stirring in a little at a time.

Step 10

Using a skillet over medium heat, ladle the batter to form 3 inch cakes (similar to making pancakes); cook for 2-3 minutes per side. You should have 18-20 corncakes.

Tips


No special items needed.

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