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Cornmeal Matafan Stuffed With Shredded Duck

Ingredients

The duck:

  • 1 pound boneless duck breast
  • 1 link spicy sausage or 1/2 cup loose sausage meat
  • 3 juniper berries, crushed
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 1 cup rich red wine, like zinfandel
  • 2 tablespoons minced Italian parsley

The crepe:

  • ½ cup finely ground cornmeal
  • ½ cup all-purpose flour
  • 1 cup buttermilk, lukewarm
  • 6 eggs, separated
  • ½ teaspoon salt
  • 2 tablespoons melted butter, plus more for frying
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      342 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 25 grams protein; 259 milligrams cholesterol; 625 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. 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.
  2. In a medium-size skillet over low heat, cook the sausage for 3 minutes, stirring constantly and breaking it up with a fork.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

1 hour 20 minutes

Dining and Cooking