Smoked Duck on Cranberry Corn Bread
- Total Time
- 0:57
- Prep
- 0:20
- Cook
- 0:12
- Serves
- 18
- Difficulty
- Easy
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cooking spray1 spray(s)
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all-purpose flour1 cup(s)
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yellow cornmeal¾ cup(s)
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sugar3 Tbsp
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baking powder1 tsp
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table salt½ tsp
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baking soda¼ tsp
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fresh cranberries⅔ cup(s), or frozen, chopped
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low-fat buttermilk¾ cup(s)
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fat free egg substitute¼ cup(s)
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canola oil1 ½ Tbsp
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orange zest1 ½ tsp, grated
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preserves⅓ cup(s), orange variety
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cooked boneless chicken breast(s) with skin10 oz, or smoked duck breast, skin removed, trimmed, and cut into 36 thin slices
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fresh parsley12 sprig(s), 36 flat-leaf leaves
- Preheat oven to 400°F. Spray 9 x 13-inch baking pan with nonstick spray.
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in medium bowl. Stir in cranberries. Stir together buttermilk, egg substitute, oil, and orange zest in small bowl until blended. Add buttermilk mixture to flour mixture; stir just until flour mixture is moistened (batter will be lumpy). Spread batter in prepared pan.
- Bake until light golden and toothpick inserted into center of corn bread comes out with few moist crumbs clinging, 12–15 minutes. Let cool in pan on wire rack 5 minutes, then invert onto another rack; lift off pan and turn corn bread right side up. Let cool completely.
- To serve, cut corn bread into 6 long strips; cut each strip crosswise into 6 pieces. Arrange pieces of corn bread on platter; top each with about ½ teaspoonful of preserves. Fold each slice of duck in half and place on piece of corn bread. Top each with parsley leaf.
- Per serving: 2 pieces