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

Servings: 6


3 whole ducklings (5 pounds each)
3/4 cup granulated sugar
1/2 cup water
1/2 cup lemon juice
2 1/2 tablespoon cider vinegar
1 1/2 teaspoon ground mustard
1 teaspoon ground cumin
3 quarts brown duck stock or chicken stock
Wisconsin Monterey jack cheese spoon bread
Wisconsin asiago cheese sticks

For Spoon Bread Ingredients:
5 tablespoon butter, divided
1 whole jalapeño pepper, seeded and chopped
2 teaspoon shallots, minced
1 clove garlic, chopped
1/2 teaspoon fresh ginger, grated
1/2 cup milk
6 tablespoon cornmeal
6 ounces (1 1/2 cups) Wisconsin Monterey jack cheese, shredded
1/2 cup corn kernels
1 1/2 teaspoon molasses
4 large eggs, separated
1 tablespoon bourbon, optional

For Cheese Sticks Ingredients:
2 cups cake flour
1 1/3 cups semolina flour
2 tablespoon baking powder
10 tablespoons butter, softened
5 tablespoons granulated sugar
4 large eggs
1 large egg yolk
3/4 cup milk
1/2 cup buttermilk
3/4 cup Wisconsin asiago cheese, grated

Cooking Directions:

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.

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).

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: 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: 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.

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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