2013 Bacon World Championship Top Recipes: #3
Duck and Bacon Tasting
COMPETITOR: Stephen Coe
INGREDIENTS
| Foie gras bread pudding | |||
| 1 | qt | brioche | |
| 4 | oz | foie scrap | |
| 1 | pint | cream | |
| 6 | each | eggs | |
| 1/4 | bunch | chives | |
| 4 | oz | dry cherries | |
| 1/4 | bunch | tarragon | |
| Seared Duck Breast | |||
| 1 | each | Maple Leaf Farms Duck Breast | |
| Red Flannel Hash | |||
| 1 | each | large cooked red beet, medium diced | |
| 1/2 | # | maple Wright Brand Bacon | |
| 1 | # | butternut squash, medium diced | |
| 1 | # | yukon potato, diced | |
| 2 | oz | garlic | |
| 1 | each | Spanish onion, diced | |
| 1 | qt | duck stock | |
| 1/4 | bunch | thyme | |
| 1/4 | bunch | rosemary | |
| 2 | oz | butter | |
| pinch | salt and pepper | ||
| 2 | each | duck leg, deboned | |
| Cherry gastrique | |||
| 1 | C | sherry vinegar | |
| 2 | Tbsp | demi glace | |
| 8 | each | brandied cherries | |
| 3/4 | C | sugar | |
| Blueberry Buerre Rouge | |||
| 1 | pt | cream | |
| 3 | cloves | garlic, minced | |
| 3 | each | shallots, minced | |
| 1/4 | bunch | thyme | |
| 1 | pt | blueberries | |
| 1/4 | bunch | tarragon, chopped | |
| 1 | # | butter | |
| 1 | C | port wine | |
| Foie Gras and Bacon Lattice | |||
| Dim Sum | |||
| 2 | each | duck legs, pureed | |
| 2 | oz | foie gras scrap | |
| 2 | oz | Wright Brand Bacon | |
| 6 | each | brandied cherries | |
| 1 | C | cream | |
| 2 | Tbsp | sweet soy sauce | |
| 1 | Tbsp | pickle ginger | |
| 2 | Tbsp | scallion | |
| wonton wrappers | |||
| Duck and Bacon fat Vinaigrette | |||
| 1/2 | C | duck fat | |
| 1/2 | C | bacon fat | |
| 1/3 | C | sherry vinegar | |
| 1 | Tsp | whole grain mustard | |
| 1 | Tbsp | honey | |
| salt and pepper | |||
| Bacon Jam | |||
| 1/4 | # | Wright Brand Bacon, diced | |
| 1 | each | small red onion | |
| 1 | clove | garlic | |
| 1/4 | C | cider | |
| 1/4 | C | sugar | |
| 1/8 | C | maple syrup | |
INSTRUCTIONS
Foie gras bread pudding
MOP; mix all ingredients together and bake at 350 for 15 minutes
Red Flannel Hash
MOP; Sauté leg meat and bacon until golden brown, add potato, butternut and beet.
Once glossy add garlic, onion and herbs.
Deglaze with duck stock and reduce until hash is thickened, season and serve. Cherry Gastrique
Bring all ingredients to a boil and reduce until demi. Blueberry Buerre Rouge -
Sauté garlic and shallots, add berries and thyme, deglace with port and reduce until thickened.
Add cream, season, bring back to a boil, whisk in butter, strain and add chopped tarragon. Foie Gras and Bacon Lattice Dim Sum
Mix ingredients together in food processor and place in wonton wrapper, fry until golden brown. Duck and Bacon fat Vinaigrette
Mix all ingredients. Bacon Jam
Mix all ingredients.