Barbecued Long Island Duck Breast with Monterey Jack Spoon Bread and Asiago Cheese Sticks

Barbecued Long Island Duck Breast with Monterey Jack Spoon Bread and Asiago Cheese Sticks

servings
6

Ingredients



































Cooking Instructions

1

Remove legs from ducklings and reserve for other uses (confit, etc.). Remove breasts and split. Reserve breast halves. Use carcass to roast and prepare duck stock for use in sauce.


2

In saucepan combine sugar, water and lemon juice; bring to a boil and simmer until golden brown. Remove from heat and add vinegar, mustard and cumin; mix well. Add duck stock, and simmer until reduced to a syrupy consistency. Remove from heat and reserve (makes about 2 cups sauce).


3

Heat skillet over medium heat. Score the skin of the duck pieces; place in pans, fat-side down, and cook slowly to desired doneness (about 20 minutes for medium-rare).


For spoon bread method:


1

In saucepan heat one tablespoon butter; add jalapeño, shallot, garlic and ginger and cook over low heat, covered until tender (about 4 minutes.) Add milk and bring to a boil. Gradually add cornmeal, a little at a time, stirring constantly. Continue to cook, stirring constantly, until mixture thickens, about 5 minutes. Remove pan from heat and stir in remaining 4 tablespoons butter, Monterey jack, corn and molasses. Stir until blended and turn into a bowl to cool. Stir in egg yolks and bourbon. Whip egg whites to soft peaks and fold into batter. Pour batter into a greased, 8-inch square or round cake pan and bake in 350°F oven for 20 to 25 minutes, or until firm and golden. Remove from heat and cut into portions. Serve immediately. 6 to 8 servings.


For cheese stick method:


1

In bowl combine cake flour, semolina and baking powder; stir to mix well. Reserve. In mixing bowl cream butter and sugar until smooth and light. Add eggs and egg yolk, one at a time, beating and scraping the bowl constantly until smooth. Stir in reserved dry ingredients until incorporated. Add milk and buttermilk and mix to form a smooth batter. Fold in asiago. Pour batter into greased cornstick molds (or prepared cake pan) and bake in 350°F oven 15 to 20 minutes or until golden brown and cooked through. Remove from heat and let cool briefly before turning out of pans and serving.


2

To Serve: Arrange one duck breast half with 1/3 cup sauce, a portion of Monterey jack spoon bread and several asiago sticks on a serving plate.


Ingredients



































Cooking Instructions

1

Remove legs from ducklings and reserve for other uses (confit, etc.). Remove breasts and split. Reserve breast halves. Use carcass to roast and prepare duck stock for use in sauce.


2

In saucepan combine sugar, water and lemon juice; bring to a boil and simmer until golden brown. Remove from heat and add vinegar, mustard and cumin; mix well. Add duck stock, and simmer until reduced to a syrupy consistency. Remove from heat and reserve (makes about 2 cups sauce).


3

Heat skillet over medium heat. Score the skin of the duck pieces; place in pans, fat-side down, and cook slowly to desired doneness (about 20 minutes for medium-rare).


For spoon bread method:


1

In saucepan heat one tablespoon butter; add jalapeño, shallot, garlic and ginger and cook over low heat, covered until tender (about 4 minutes.) Add milk and bring to a boil. Gradually add cornmeal, a little at a time, stirring constantly. Continue to cook, stirring constantly, until mixture thickens, about 5 minutes. Remove pan from heat and stir in remaining 4 tablespoons butter, Monterey jack, corn and molasses. Stir until blended and turn into a bowl to cool. Stir in egg yolks and bourbon. Whip egg whites to soft peaks and fold into batter. Pour batter into a greased, 8-inch square or round cake pan and bake in 350°F oven for 20 to 25 minutes, or until firm and golden. Remove from heat and cut into portions. Serve immediately. 6 to 8 servings.


For cheese stick method:


1

In bowl combine cake flour, semolina and baking powder; stir to mix well. Reserve. In mixing bowl cream butter and sugar until smooth and light. Add eggs and egg yolk, one at a time, beating and scraping the bowl constantly until smooth. Stir in reserved dry ingredients until incorporated. Add milk and buttermilk and mix to form a smooth batter. Fold in asiago. Pour batter into greased cornstick molds (or prepared cake pan) and bake in 350°F oven 15 to 20 minutes or until golden brown and cooked through. Remove from heat and let cool briefly before turning out of pans and serving.


2

To Serve: Arrange one duck breast half with 1/3 cup sauce, a portion of Monterey jack spoon bread and several asiago sticks on a serving plate.


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