Cornbread Stuffed Duck & Cinnamon Sidecar Recipe

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Cornbread Stuffed Duck & Cinnamon Sidecar Recipe

Looking for something new to spice up the menu for your Thanksgiving dinner? What about duck? We’ve got the perfect recipe to serve to your guests, and the perfect drink to go along with it!

Corn Bread Stuffed Duck

1 whole duck
Cubed old corn bread
1 cup dried cranberries
1/4 cup chopped garlic
1/2 cup chopped shallots
¼ chopped thyme and parley mixture
3 large russet potatoes
4 large parsnips (peeled)
2 yellow onions
1/4 cup diced celery
3 cups chicken stock (or poultry stock)
1 cup port
1/3 cup coffee or espresso shot
¼ cup flour
Sugar as needed for sauce
Salt and pepper as needed

Stuffing:
Take cubed stale cornbread and mix with dried cranberries 1/3 cup (or so), t garlic, 2t shallots, and 2t fresh chopped herbs.  Season with salt and pepper and stuff into the duck carcass.
For the Duck:
Season the duck with salt and pepper and sprinkle fresh herbs on it as well.  This will be placed on the root vegetables in a roasting pan.  It will be placed in a 500 degree oven that should be turned down to 300 degrees and cooked for about an hour.  Until fully cooked.
For the Vegetables:
Cube the peeled parsnips, cleaned potatoes, and peeled onions to about an inch by inch size.  Mix with garlic shallots, herbs, salt and pepper and place on the bottom of the roasting pan.  Place prepped duck directly on the vegetables.
For the sauce:
Place cranberries overnight in port to soak.  Then reduce them over a medium stove if any liquid remains the next day before making sauce.
Drain roasting pan of duck fat when finished cooking.  There should be quite a bit.  Reserve 1/3 cup to make a pan gravy.  Mix fat with flour and heat.  Cook flour for a few minutes and then whisk in chicken stock.  Finish with cranberries and coffee.  Add salt, pepper, and sugar to taste.  Herbs can be used to finish if you would like.

If you would like to make the cornbread from scratch see below Jalapenos can be left out if you would like.

Jalapeno Cornbread
¼ cup, Lard                                                              Yield: one half hotel pan (6 portions)
1 cup, Yellow Corn Meal
1 cup, AP Flour
½  cup, honey
1 cup jalapenos, chopped
1 tablespoon, baking powder
½ teaspoon, salt
1 cup, Whole Milk
1 egg, beaten

Mix all ingredients except lard.
Add melted Lard to mixture just before going into oven. Mix
Pour into a HOT, greased half hotel pan
Bake at 425°F for 16-20 minutes

Cinnamon Sidecar

1 1/2 ounces of Four Roses Yellow label bourbon (2 parts)

3/4 ounces Combier orange flavored-liqueur (1 part)

3/4 ounces lemon juice

1/2 ounce simple syrup (1 part sugar, 1 part water) with steeped cinnamon sticks

add ice (shake, strain)

splash of champagne

add cinnamon stick