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4

Smoked Duck on Cranberry Corn Bread

Total Time
57 min
Prep
20 min
Cook
12 min
Serves
18
Difficulty
Easy
Ingredients

cooking spray

1 spray(s)

all-purpose flour

1 cup(s)

yellow cornmeal

¾ cup(s)

sugar

3 Tbsp

baking powder

1 tsp

table salt

½ tsp

baking soda

¼ tsp

fresh cranberries

0 cup(s), or frozen, chopped

low-fat buttermilk

¾ cup(s)

fat free egg substitute

¼ cup(s)

canola oil

1½ Tbsp

orange zest

1½ tsp, grated

preserves

⅓ cup(s), orange variety

cooked boneless chicken breast(s) with skin

10 oz, or smoked duck breast, skin removed, trimmed, and cut into 36 thin slices

fresh parsley

12 sprig(s), 36 flat-leaf leaves

Instructions

  1. Preheat oven to 400°F. Spray 9 x 13-inch baking pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: 2 pieces

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