Ingredients
1/2 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. allspice
1/8 tsp. ground ginger
1/8 tsp. cayenne pepper
1 lb. Maple Leaf Farms Duck Breast Meat Trim
1 tbsp. Maple Leaf Farms All Natural Rendered Duck Fat
1/2 sweet yellow onion, sliced
1 sprig fresh rosemary
1/2 c. Cherry Pie Whiskey Liqueur or Kirsch
1/2 c. cherry juice
1/2 c. chicken stock
1/2 tsp. pecan liquid smoke
1/4 lb. Maple Leaf Farms All Natural Ground Duck Sausage
1 1/4 c. All Purpose Baking Mix
1 tsp. rubbed sage
1/2 tsp. thyme
1/4 tsp. kosher salt
3 tbsp. Butter, cubed
3 tbsp. heavy cream
3 tbsp. sour cream
1 tbsp. reserved braising liquid
1/2 c. shredded sharp Cheddar
1 tbsp. butter
1/2 sweet yellow onion, roughly chopped
4 oz. Tri-color mini bell peppers, roughly chopped
1 Serrano pepper, seeded and chopped
1 tbsp. Worcestershire sauce
1 tbsp. Cherry Pie Whiskey Liqueur
1 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/2 tsp. kosher salt
1/4 tsp. garlic powder
2/3 c. shredded sharp Cheddar
1/3 c. freshly grated Parmesan
1/4 c. whole milk ricotta
1/4 c. mayonnaise
1/4 c. sour cream
2 tsp. dried Jamaica jerk seasoning
1 tsp. dried basil
1/2 tsp. granulated garlic powder
10 oz. heirloom multi-color cherry tomatoes (small ones halved lengthwise, larger ones quartered)
1 tbsp. extra-virgin olive oil
1 tsp. Smoked sea salt
1/2 tsp. Freshly ground black pepper
reserved braising liquid
1 tbsp. cornstarch
1 c. popped popcorn (unsalted)
2 tsp. melted butter
2/3 c. freshly grated Parmesan
1 tbsp. tuxedo sesame seeds
Smoked sea salt
1 c. peanut or pure vegetable oil
8 large fresh basil leaves
Preparation
Step 1Make the Cherry Whiskey Braised Duck: Preheat oven to 350°.Step 2In a small bowl, mix together salt, pepper, allspice, ginger and cayenne; season both sides of the duck.Step 3Heat a heavy skillet on medium to medium-low and add the duck fat. Brown for 5 minutes; turn and brown for 3 to 4 minutes more. Set aside the skillet for use in preparing the crust.Step 4Line a deep 1 1/2-quart baking dish with the onion and rosemary sprig. Add the whiskey, cherry juice, stock and liquid smoke. Lay the duck on top of the onions and rosemary, then cover tightly with foil and braise in the oven for 35 minutes.Step 5Remove meat to a cutting board to cool; then chop into small pieces and set aside. Strain the braising liquid and reserve for use in the crust and sauce.Step 6Make the Cheesy Duck Sausage Crust:
Heat the same skillet used for the duck breast to medium-low and brown the duck sausage, breaking it into small pieces while cooking, about 5 minutes.Step 7Use a slotted spoon to transfer to a bowl, and set aside to cool. Set aside the skillet and sausage drippings for use in cooking the onions and peppers.Step 8In another bowl, mix the baking mix, sage, thyme and salt, and use a pastry cutter/blender to cut in the butter until it resembles course cornmeal.Step 9Add cream, sour cream, 1 tablespoon braising liquid, cheese and cooled sausage, and use your hands to mix well. Wrap in plastic wrap and chill for at least 15 minutes or overnight.Step 10Make the Caramelized Onions & Peppers:
Add the butter to the pan drippings in the skillet and turn the heat to low. Add all the ingredients and sauté, stirring occasionally, for about 15 minutes.Step 11Remove to a small bowl and stir in the chopped duck meat. Store, covered, in the refrigerator until assembly of pies.Step 12Assemble the Pies:
Preheat oven to 350°.Step 13Lightly spray four 5”-diameter tart baking dishes with cooking spray. Divide the Cheesy Duck Sausage Crust dough into four equal portions. Evenly press it out over the bottom and up the sides of the prepared baking dishes and prick the bottom of the dough several times with a fork. Bake for 15 minutes, then remove from oven.Step 14Make the Tomato Pie Filling and Topping: In a bowl, combine cheddar, Parmesan, ricotta, mayonnaise, sour cream, jerk seasoning, basil and garlic powder. Mix, then pour equal amounts over the partially baked crusts, spreading evenly to within 1/4" from the outer rim of the crust. Spoon the duck meat, onion and pepper mixture evenly over the top.Step 15In a small bowl, toss the cherry tomatoes with the oil, salt and pepper, then place equal amounts, cut-sides down, evenly over the duck mixture. Bake for 23 to 25 minutes, or until the top of filling and crust is lightly browned. Let rest 10 minutes.Step 16Make the Sauce: Meanwhile, mix 1/4 cup of braising liquid with the cornstarch and stir into a small saucepan with the remaining liquid. Heat until just thickened, and then remove from heat.Step 17Make the Popcorn Dust Frico: Place ingredients into a food processor and pulse until finely processed. Spread 1 tablespoon of the mixture in an oblong strip on a parchment-lined baking sheet. Repeat until all of the mixture has been used.Step 18Bake until beginning to brown, 7 to 8 minutes.Step 19Remove from oven and lightly sprinkle with smoked sea salt. Allow to cool and remove from parchment paper.Step 20Heat the oil in a small heavy skillet, and when shimmering, flash fry basil leaves for just a few seconds without turning, or until translucent and bright green.
Carefully remove to a paper towel.Step 21To serve, place each dish on a serving plate, and top each one with a strip of frico, positioned upright horizontally in the center and supported by tomatoes. Place two fried basil leaves propped against the frico, then spoon some of the thickened braising liquid onto the plates or in small bowls on the side.
Garnish with popcorn, if desired.
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