Smoked Corn Chowder with Crispy Duck Skin

Name: Smoked Corn Chowder with Crispy Duck Skin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 bell pepper, chopped; 1 Tbsp black pepper, ground; 1 Tbsp butter; 1 celery stalk, chopped; 946 milliliters water or chicken broth; 1 teaspoons chipotle chili powder; 1 teaspoons coriander, toasted and ground; 1 teaspoon cumin, toasted and ground; 1 teaspoons dried thyme; 1 boneless duck breast, split; 6 ears corn, cleaned; 177 milliliters heavy cream or half-and-half; 2 Tbsps kosher salt; 237 milliliters milk; 1 medium onion, chopped; 1 teaspoons Mexican oregano; 1 Tbsp paprika; 4 servings dry rub; 1 small russet potato, peeled and cubed; 1 sage leaf; 4 servings salt and pepper to taste; 1 sprig thyme

You can never have too many main course recipes, so give Smoked Corn Chowder with Crispy Duck Skin a try. This recipe serves 4. One serving contains 492 calories, 22g of protein, and 27g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of russet potato, bell pepper, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix ingredients well and use to season any dark meat before smoking. Store leftovers in a tightly sealed container.

Ingredients you will need

Meat

Wash and dry duck breasts. With a sharp knife, score skin and fat, being careful not to cut into the meat. Coat both sides of breasts with dry rub and refrigerate uncovered up to one day.

Ingredients you will need

Duck Breast

Meat

Dry Seasoning Rub

Equipment you will use

Knife

Prepare your smoker according to manufacturers instructions, using your preferred smoking wood.

Place two ears of corn on the lower rack just above the water pan.

Ingredients you will need

Corn On The Cob

Water

Equipment you will use

Frying Pan

Place duck skin side up on the top rack over the corn. Smoke until duck is cooked through, about 40-50 minutes.

Ingredients you will need

Corn

Whole Duck

Remove duck and corn from smoker.

Ingredients you will need

Corn

Whole Duck

Once corn has cooled enough to handle, cut the kernels from the ears into a large bowl and discard cobs.

Ingredients you will need

Corn

Equipment you will use

Bowl

Cut kernels from the four remaining ears into same bowl and reserve cobs for the stock.

Ingredients you will need

Stock

Equipment you will use

Bowl

Remove skin from one duck breast half and chop. In a large, heavy pot over low heat, render fat from the skin.

Ingredients you will need

Duck Breast

Equipment you will use

Pot

Remove crisped skin from pot with a slotted spoon and place on paper towel-lined plate to cool. Discard any fat over 1 tablespoon that remains in the pot.

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Add 1 tablespoon butter to the duck fat and increase heat to medium-high.

Ingredients you will need

Duck Fat

Butter

Saut onion, bell pepper and celery in duck fat and butter until wilted. Do not brown.

Ingredients you will need

Bell Pepper

Duck Fat

Butter

Celery

Onion

Add corn cobs and remaining ingredients through potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes. Discard corn cobs, thyme sprig, sage and bay leaf.

Ingredients you will need

Bay Leaves

Potato

Thyme

Corn

Sage

Transfer soup to blender in batches and pure until smooth. (For a velvety consistency, strain soup through a fine mesh strainer and press on solids to extract as much liquid as possible, then discard solids.) Stir in heavy cream or half-and-half and adjust seasoning to taste. To serve, ladle soup into bowls and top with crispy duck skin.

Ingredients you will need

Heavy Cream