Duck With Pinon Dust And Corn Pudding Recipes

WHOLE DUCK WITH GREEN PEPPERCORN GLAZE

Steps:

• Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
• Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
• In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
• Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
• Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
• Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.

THE SIMPLEST CORN PUDDING

Steps:

• Heat oven to 350 degrees. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
• Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
• Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper and a squeeze of lime juice. Mix well.

CHEF JOHN'S CREAMY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

CORN CREME BRULEE WITH DUCK PROSCIUTTO

Steps:

• To Finish:
• Put cream and vanilla bean in a saucepan over medium heat and scald. Place egg yolks and sugar in a bowl, and while whisking vigorously, slowly add 8 ounces of the hot cream mixture. Pour the yolks and cream mixture back into custard saucepan and return to high heat, whisking constantly for 2 minutes. Remove from the heat.
• Add the corn pudding, whisking to integrate all ingredients, and return to medium heat for 1 minute. At this point stop whisking and stir with a wooden spoon. Add a pinch of salt, to taste. Lower the heat to a simmer and let the foam calm down from whisking. Remove the vanilla bean and halve lengthwise. Scrape the vanilla seeds out of the pod and stir them into the custard.
• Preheat the oven to 350 degrees F.
• Place 7 shallow creme brulee tureens on a sheet tray and ladle the corn custard into the dishes (each dish should be about 4/5 full). Put the tray in the oven and add about 1/2-inch of water to the tray, creating a water bath. Bake for 40 minutes or until creme brulee is set to the consistency of custard. Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours.
• Preheat the broiler.
• Sprinkle 1/4 teaspoon of sugar on top of each dish and put under broiler until sugar begins to brown and caramelizes. This should take about 1 minute, but watch closely so that the sugar doesn't burn. Remove from broiler and top with 6 arugula leaves and 5 slices of duck prosciutto on each serving. Sprinkle with chives.
• Warm a medium saucepan over high heat. Add oil, onion, garlic, ginger, nutmeg, and corn, stirring until the onions and corn has begun to brown.
• Stir in the wine and continue cooking over high heat until wine is absorbed. Add milk, salt, and pepper; bring to boil while stirring, then turn heat down and simmer for 5 minutes. Put mixture into a food processor in small batches and puree for about 1 to 2 minutes per batch. Take the pureed mixture and push it through a sieve or a strainer using a rubber spatula or the back of either a ladle or a large spoon. The goal is to strain out the skin of the corn kernels and onions in order to get as smooth a pudding as possible, so there's no break in texture between the pudding and the custard.

MAZAMORRA MORADA (PURPLE PUDDING)

Steps:

• Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
• Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
• Add the dried prunes, cherries and apricots to the 7 cups of liquid.
• In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
• Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.
• Serve the pudding with crema.

DUCK WITH HONEY-PEPPERCORN SAUCE

Steps:

• Heat heavy large skillet over high heat. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare. Transfer to platter. Tent with foil to keep warm.
• Pour off drippings from skillet. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute. Remove from heat. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper. Slice duck crosswise into 1/3-inch-thick slices. Fan duck slices on plates. Spoon peppercorn sauce over and serve.

GREAT AUNT D.J.'S CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, baking powder, and salt together in a bowl.
• Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish.
• Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.

CORN PUDDING IV

Steps:

• Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
• Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

CORN-ONION PUDDING

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
• Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
• Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
• Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

CRISP DUCK BREAST WITH PINK PEPPERCORN SAUCE

Steps:

• Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin sides down, in skillet and immediately reduce heat to moderately low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. (Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.)
• While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered.
• Diagonally cut duck breast halves and serve with sauce.

SISI'S CORN PUDDING

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch oval or rectangular baking dish. Heat 1 tablespoon butter in heavy medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes; cool in skillet.
• Whisk milk, eggs, flour, sugar, salt, pepper, and remaining 3 tablespoons butter in large bowl. Scrape in onion mixture. Add 2 cans drained corn. Puree remaining 1 can drained corn in processor until smooth. Add puree to bowl with custard mixture and stir to blend well; transfer to prepared dish.
• Bake pudding until set in center and beginning to brown on top, 40 to 45 minutes. Serve warm.