Corncakes With Confit Of Duck And Hot Pepper Jelly Recipe

More from this source
Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Griddled Corn Cakes With Strawberry Syrup
One Hungry Mama
Crispy Corn Cakes
Spoon Fork Bacon
Corn Cakes
David Lebovitz
Blueberry Corncakes
Pip & Ebby
Salmon & Corn Cake Recipe
White On Rice Couple
Fresh Corn Cakes With Avocado And Goat Cheese S...
Love and Olive Oil
Fish And Corn Cakes With Tartar Sauce
Bon Appetit
Homesick Texan
Jalapeno Corn Cakes With Avocado Salsa
A Spicy Perspective
Fresh Corn Cakes With Crab + Tomato Salad