Cornmeal Matafan Stuffed With Shredded Duck Recipes

SHREDDED ROAST DUCK

Steps:

• Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
• Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
• Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
• Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.

CORNMEAL-CRUSTED FISH STICKS

Steps:

• Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil; fit another with a wire rack. In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat. In another large bowl, combine cornmeal and flour; season with salt and pepper.
• Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
• In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once (if fish is browning too quickly, reduce heat). Transfer to wire rack, and keep warm in oven while remaining fish cooks. Serve with ketchup.

CORNMEAL MATAFAN STUFFED WITH SHREDDED DUCK

Steps:

• To make the duck, preheat the oven to 375 degrees. Place the duck breast in a roasting pan and roast until medium-rare, about 25 minutes. When cool enough to handle, remove the skin and shred the meat. Set aside.
• In a medium-size skillet over low heat, cook the sausage for 3 minutes, stirring constantly and breaking it up with a fork.
• Add the shredded duck, crushed juniper berries, salt and pepper and continue to cook until browned, about 5 minutes. Add the wine, reduce the heat to low and simmer for 20 minutes. Taste and adjust seasoning with additional salt and pepper. Stir in the parsley, set aside and keep warm.
• To make the crepe, combine the cornmeal and the flour in a bowl. Add the buttermilk and the egg yolks and whisk until smooth. Add the salt and melted butter and continue whisking for 2 minutes. In a separate bowl, use a whisk to beat the egg whites until they form soft peaks. Use a rubber spatula to fold the egg whites into the batter.
• Heat a 10-inch, nonstick skillet over medium heat. Add 1/2 teaspoon butter. When the butter is melted, ladle 3/4 cup of the batter into the pan and use a spatula to spread it into a 7-inch circle. Cook until browned on the bottom, about 1 1/2 minutes. Flip the pancake over with a spatula and cook until browned on the other side and cooked through, about 1 minute longer. Remove to a warmed plate.
• Repeat with the remaining batter, adding 1/2 teaspoon butter between each one. Place about 1/4 cup of the duck mixture in the center of each pancake, roll up loosely and serve immediately with a green salad.