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Corncakes with Confit of Duck and Hot Pepper Jelly (Emeril Lagasse) Recipe

Corncakes with Confit of Duck and Hot Pepper Jelly (Emeril Lagasse) Recipe

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Corncakes with Confit of Duck and Hot Pepper Jelly (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
1/2 cup corn kernels
1 tbsp minced shallots
2 tsp minced jalapeno
1 tsp fine salt
1 cup buttermilk
1 large egg
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp cayenne
1/4 cup demi-glace
2 tbsp hot pepper jelly
2 confit duck legs , boned and finely shredded (about 1 1/2 cups-)
2 tbsp finely chopped red and yellow bell peppers
pinch essence , recipe follows
vegetable oil, for frying
about 30 fresh cilantro leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Confit Topping:
To make the cakes: Heat the oil in a medium skillet over medium-high heat. Add the corn, shallot, jalapeno, and 1/2 teaspoon of salt, and cook, stirring, until the corn is tender and fragrant, about 3 minutes. Set aside to cool.
In a medium bowl, whisk the buttermilk and egg. Stir in the cooled corn mixture.
In another medium bowl, whisk together the remaining 1/2 teaspoon salt, cornmeal, flour, baking powder, soda, and cayenne. Add the buttermilk mixture and stir to form a thick batter (take care not to overmix). Set batter aside while making the confit topping.
To make the topping: In a small saucepan, whisk together the demi-glace and jelly and cook over medium heat until just thickened. Add the duck and diced peppers and cook, stirring occasionally until heated through. Add the Essence and set aside, covered, while you make the corncakes.
Place a paper towel-lined baking sheet in the oven and preheat to 100 degrees F.
Preheat a large skillet over medium heat. Pour in enough of the vegetable oil to lightly film the skillet. Add about a tablespoon of the batter at a time, being careful not to overcrowd the pan. Cook until golden brown, turning once, about 2 minutes per side. Using a slotted spatula, transfer the corncakes to the baking sheet to keep warm. Repeat with the remaining batter to make about 30 corncakes in all.
To serve, place the warm corncakes on a serving platter and top each with some of the duck mixture. Garnish each corncake with a cilantro leaf and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4466.54 Kcal (18701 kJ)
Calories from fat	1753.58 Kcal
		% Daily Value*
Total Fat	194.84g	300%
Cholesterol	414.92mg	138%
Sodium	567.55mg	24%
Potassium	1696.75mg	36%
Total Carbs	511.1g	170%
Sugars	62.34g	249%
Dietary Fiber	22.53g	90%
Protein	217.39g	435%
Vitamin C	37.4mg	62%
Vitamin A	4mg	133%
Iron	32.4mg	180%
Calcium	4893.8mg	489%

Amount Per 100 g
Calories	3273.99 Kcal (13708 kJ)
Calories from fat	1285.38 Kcal
		% Daily Value*
Total Fat	142.82g	300%
Cholesterol	304.14mg	138%
Sodium	416.01mg	24%
Potassium	1243.72mg	36%
Total Carbs	374.64g	170%
Sugars	45.7g	249%
Dietary Fiber	16.51g	90%
Protein	159.35g	435%
Vitamin C	27.4mg	62%
Vitamin A	2.9mg	133%
Iron	23.8mg	180%
Calcium	3587.2mg	489%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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