Duck Doughnuts with Apple Honey Sauce
| Serves | 10 |
|---|---|
| Ingredients | Duck |
| Menu Part | Appetizer/Small Plate |
Executive Chef Geoff Kelty
Eddie Merlot’s Prime Beef & Seafood
Columbus, Ohio
Executive Chef Geoff Kelty of Eddie Merlot’s Prime Beef & Seafood won a grand prize for these savory doughnuts in a recipe contest for chefs. His recipe puts duck in the seasonal spotlight by stuffing it inside biscuit dough along with red onion jam, then drizzling the finished doughnuts with an apple honey sauce.
Ingredients
Red onion jam
1 tbsp. olive oil
5 oz. julienned red onion
1/4 tsp. salt
2 tbsp. red wine
1 tbsp. red wine vinegar
2 tbsp. brown sugar
2 tbsp. honey
1/4 tsp. lemon zest
1/2 tbsp. chopped thyme
1/4 tsp. black pepper
Sauce
1/2 cup peeled and minced Granny Smith apples
2 tbsp. unsalted butter
2 tbsp. brown sugar
1 tbsp. Brandy
1/4 cup honey
Duck
1 (5-6 oz.) duck breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. olive oil
Doughnuts
1/4 cup of red onion jam
2 tbsp. minced cooked bacon
1/4 cup duck confit meat, diced 1/4-inch
1 tube refrigerated buttermilk biscuits (about 10)
Steps
1. For onion jam: In large saucepan, heat olive oil over medium heat. Add onions and salt; cook for 10 minutes or until caramelized to light golden brown. Add red wine and red wine vinegar; cook an additional 5 minutes. Stir in brown sugar and honey; reduce heat to low. Cook mixture slowly until it reaches syrup consistency. Remove from heat and stir in remaining ingredients. Cool to room temperature and set aside.
2. For apple honey sauce: In small skillet, heat butter over medium heat. Add apples; cook for 1 minute or until soft. Add brown sugar and continue to cook until all sugar is dissolved. Add brandy and flambe. Once flames are out, reduce heat to low and stir in honey. Bring sauce to simmer and remove from heat. Cool to room temperature and set aside.
3. Sear duck breasts: In medium saucepan, heat olive oil over medium heat. With sharp knife, score skins of duck breast four times; pat dry with paper towels. Season duck breasts with salt and pepper and place skin side down into skillet. Reduce heat to where fat is slowly rendering from duck breast and skin is crisping. Continue to cook duck for 8 to 10 minutes or until skin is nice and crispy. Increase heat to high and flip duck breasts over and continue to cook for 1 minute longer. Remove duck from pan and let cool to room temperature. Reserve duck fat.
4. For doughnuts: In small mixing bowl, combine 1/4 cup red onion jam, bacon and confit meat. Chop duck breast into fine pieces and add to mixture. Add 1 tablespoon reserved duck fat; mix thoroughly. Remove biscuits from their container and place individually on cutting board. Flatten all biscuits and place 1 tablespoon duck mixture in center of each biscuit. Seal duck mixture inside biscuit and roll each into ball, making sure that there are no open holes.
5. Heat oil in deep fryer to 350 F. Drop all doughnuts into fryer; cook for 2 to 3 minutes, turning often. Remove from fryer and drain on paper towels. Serve with a drizzle of apple honey sauce or pass the sauce for dipping.