CORNMEAL MATAFAN STUFFED WITH SHREDDED DUCK
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield Six servings
Number Of Ingredients 13
Steps:
- To make the duck, preheat the oven to 375 degrees. Place the duck breast in a roasting pan and roast until medium-rare, about 25 minutes. When cool enough to handle, remove the skin and shred the meat. Set aside.
- In a medium-size skillet over low heat, cook the sausage for 3 minutes, stirring constantly and breaking it up with a fork.
- Add the shredded duck, crushed juniper berries, salt and pepper and continue to cook until browned, about 5 minutes. Add the wine, reduce the heat to low and simmer for 20 minutes. Taste and adjust seasoning with additional salt and pepper. Stir in the parsley, set aside and keep warm.
- To make the crepe, combine the cornmeal and the flour in a bowl. Add the buttermilk and the egg yolks and whisk until smooth. Add the salt and melted butter and continue whisking for 2 minutes. In a separate bowl, use a whisk to beat the egg whites until they form soft peaks. Use a rubber spatula to fold the egg whites into the batter.
- Heat a 10-inch, nonstick skillet over medium heat. Add 1/2 teaspoon butter. When the butter is melted, ladle 3/4 cup of the batter into the pan and use a spatula to spread it into a 7-inch circle. Cook until browned on the bottom, about 1 1/2 minutes. Flip the pancake over with a spatula and cook until browned on the other side and cooked through, about 1 minute longer. Remove to a warmed plate.
- Repeat with the remaining batter, adding 1/2 teaspoon butter between each one. Place about 1/4 cup of the duck mixture in the center of each pancake, roll up loosely and serve immediately with a green salad.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 6 grams, Sodium 563 milligrams, Sugar 2 grams, TransFat 0 grams
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Cesar Manilag
[email protected]I'm not a big fan of duck but I'm willing to try this recipe because it looks so good.
Samuel Antwi
[email protected]I'm not sure I have all the ingredients for this recipe but I'm going to try to make it anyway.
Alaska Craft
[email protected]This is a great recipe for a special occasion. It's definitely worth the effort.
Shergeel khan Khan
[email protected]I can't wait to try this recipe! It looks so delicious.
Tanver Rahman
[email protected]This dish was a bit too spicy for my taste but my husband loved it. I'll try making it again with less chili peppers next time.
Zohaib Raja
[email protected]The shredded duck filling was a bit dry for my taste but overall the dish was still very good. I'll try adding some extra moisture to the filling next time.
Wayne J Foster
[email protected]I love that this recipe uses cornmeal instead of wheat flour. It gives the dish a slightly different flavor and texture that I really enjoy.
Little Fitts Soft Play
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. My friends and family rave about it.
Thusyanthan Princely
[email protected]Wow! What a unique and flavorful dish! The crispy cornmeal crust and shredded duck filling were a perfect combination.
Chastity Slaughter
[email protected]The cornmeal exterior was a bit too thick for my taste but the duck filling was tender and delicious. I'll try making it again with less cornmeal next time.
Md Eusup
[email protected]This is a must-try if you're a fan of creative international cuisine. The combination of flavors and textures is unlike anything I've tasted before.
Shrijana Basnet
[email protected]Definitely making this unique dish for my next dinner party. I've never worked with cornmeal like this before so I'm not sure how it will turn out but the recipe seems very detailed and easy to follow.
Vithu Vithurshan
[email protected]This matafan recipe using cornmeal was a fantastic success! The duck filling was flavorful and moist and the cornmeal exterior had a delightful crispy texture. It was a hit with my family and friends.