By Sous Chef Danielle Lewis
Suggested Pairing: 2010 Backbone Pinot Noir
|Danielle Lewis is our resident Southern Chef. I always enjoy her recipes because they tap into her southern roots. Everyone in the kitchen always looks forward to her recipe tests. I love the 2010 Backbone Pinot because it is an “open now or later” wine. It is the kind of wine you want a couple bottles of so you can do just that. Open one today and cellar the other. If the one you open today gets paired with this recipe you will enjoy the smoke and game flavor with the beautiful fruit in the wine. The jalapeno provides a garden spicy flavor that is smoothed out by the cream cheese and washed away with the subtle tannins of the Pinot Noir. The black pepper bacon reinforces the smoke in the duck and the oak in the wine with punctuating the palate with pepper. The hush puppies are a fun medium that remind you of the possibilities of Pinot with all of the regional flavors in this fine nation. If you can’t find smoked duck breast, then raw duck breast would be fine too. If you have a smoker, it would be fun to smoke the breast yourself at home. If not, ask your local butcher if they can smoke some duck breast for you. – Executive Chef Benjamin Nadolny
- 2 each Smoked Duck Breast
- 4 Tb Cream Cheese, cut into strips
- ½ each Jalapeno, deseeded and julienne
- 4 slices Black Pepper Bacon
- 8 spears Asparagus-peeled
- Salt and Pepper
- 1 ½ cups Yellow Corn Meal
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Salt
- ¼ tsp Paprika
- ¼ tsp Black Pepper
- 1 pinch Cayenne Pepper
- 1 Tb Green Onion, minced
- 2 each Eggs
- 1 cup Buttermilk
- 2 cloves Garlic, minced
- 2 Tb Duck Fat, melted
- Vegetable oil for frying
1. Preheat the fryer or large skillet to 350 degrees.
2. In a mixing bowl combine the first 9 ingredients.
3. In another mixing bowl, combine the eggs, buttermilk, minced garlic, and duck fat.
4. Add wet ingredients to the dry ingredients until just combined.
5. Deep fry ½ tablespoon size of batter into hot oil. Fry until golden brown-3 to 4 minutes.
1. Pre heat a barbecue grill. Also pre heat the oven to 400 degrees. If no grill is available, a sauté pan would be fine
2. If the duck has fat, take it off. Cut a slit down the middle of the duck.
3. Place the cream cheese and jalapeno in the slit.
4. Wrap the duck in the bacon. Secure if needed with tooth picks.
5. Place the duck on the grill and cook until bacon is caramelized. Sear in a sauté pan if no grill is available. Place the duck in the oven if it needs to be cooked longer.
1. Peel the ends of the asparagus. Lightly oil and season with salt and pepper. Place on the grill and cook until caramelized. Or also sauté on the grill.