Monday, February 15, 2010

Duck Breast on Corn Pancake

On one of my recent trips to my local farmers market I came across a stall selling fresh duck breasts from California, its rare to find local duck at a farmers market so I had to get some to try. The duck breasts were small at around 6 ounces each (186.62 G) I marinated them over night in red wine, garlic and fresh thyme. The next day I scored the skin which helps render the fat and make it crisp, the breasts then go into a pan on very low heat, propping up one side so the fat drains away from the duck, after most of the fat melts away and is drained, the pan goes into a hot oven and the duck breasts cook till medium rare. While the duck was cooking a batter for fresh corn pancakes is assembled. Small pancakes are made using a hot nonstick pan and kept warm. A chutney like condiment of slow cooked sliced red onions with vinegar and sugar is made. The duck breast is sliced thin and placed on a corn pancake with a dollop of the red onion jam.

Fresh Corn Pancake Batter

1 cup flour
4 teaspoons baking powder
1 Tablespoon sugar
4 ears of corn kernels
3/4 cup whole milk
2 eggs
2 tablespoons vegetable oil
1 stick melted butter cooled

1. Combine all dry ingredients.
2. Blend half the corn kernels in the milk.
3. Whisk all wet ingredients and corn kernels slowly into the dry ingredients.
4. Place small spoonfuls of batter on a hot oiled pan or griddle, flip when golden.
Note: This recipe is great in the summer when corn is at its peek, not to worry because frozen corn kernels work really nice too.

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