Corncakes With Confit Of Duck And Hot Pepper Jelly Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
53
FAT
6%
CHOL
4%
SOD
41%

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Ingredients for 30 servings

2 1/2 tablespoons paprika

1 cup buttermilk

1 tablespoon dried leaf oregano

1/2 cup all-purpose flour

2 tablespoons hot pepper jelly

1/4 cup demi-glace

3 tablespoons extra-virgin olive oil

1/2 teaspoon baking powder

2 confit duck legs, boned and finely shredded (about 1 1/2 cups-)

1/4 teaspoon baking soda

1/8 teaspoon cayenne

1 large egg

Pinch Essence, recipe follows

2 tablespoons finely chopped red and yellow bell peppers

1 tablespoon minced shallots

2 teaspoons minced jalapeno

1 tablespoon cayenne pepper

1/2 cup corn kernels

1 tablespoon black pepper

2 tablespoons garlic powder

About 30 fresh cilantro leaves

2 tablespoons salt

1 teaspoon fine salt

1 tablespoon dried thyme

Vegetable oil, for frying

1 tablespoon onion powder

1/2 cup yellow cornmeal

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