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Marinate
duck for 4 hours in maple syrup.
Preparing
the bread. Preheat the oven to 350 degrees. In a large mixing bowl,
beat the 4 eggs until incorporated and whisk in the sugar and then
the milk. In a separate bowl, mix together the flour, baking powder,
and the salt. Add to the egg mixture, mixing until just incorporated.
Mix in the melted butter and set aside for a moment. In another
mixing bowl, beat the egg whites, just until light peaks form. Fold
the whites into the batter. Pour the batter into 2 mini loaf tins
coated with DuPont SilverStone® non-stick. Bake for 30 to 40
minutes or until the bread turns a golden brown. Cool on wire racks.
Prepare the apple corn relish.
Mix
all of the relish ingredients together in a bowl, adjusting seasonings
and adding a little water if a more thinner consistency is desired.
Set the relish aside and prepare the duck.
Season
the duck with the salt, pepper, and sugar and place skin-side down
in a heated sauté pan coated with DuPont SilverStone®
non-stick, cooking over medium low heat until most of the fat is
rendered. (Do not saute the duck on the other side as we do not
want to cook the breasts, just render the fat.)
Place
the breasts into a 2-inch deep skillet coated with DuPont SilverStone®
non-stick and cover with the maple syrup. Allow to marinate for
at least 4 hours in the refrigerator. Smoke over hickory chips for
20 minutes or until tender or cook over a barbecue grill. (The duck
is at its optimum flavor when cooked medium rare.) Cool the duck
in the refrigerator and slice thinly on the bias when ready to serve.
Slice
the Sally Lunn bread and place a piece on an individual serving
plate with a few slices of the duck and some apple corn relish.
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