Ingredients Weight Measure
Duck breast halves, boneless 12 ea.
Kosher salt 2 tsp.
Black pepper, ground 1-1/2 tsp.
Thyme, dried 1-1/2 tsp.
Soy sauce 1/4 cup
Tamarind concentrate 2 tsp.
Olive oil 1 cup
Green Chile Corn Cakes (see below) 24 ea.
Leek, white portion, finely shredded 5 cups
Habanero Balsamic Cranberry Sauce, (see below) 1-1/2 qts.
Thyme sprigs, fresh, for garnish 24 ea.
Black pepper, medium ground, for garnish 2 Tbsp.

Green Chile Corn Cakes

Ingredients Weight Measure
Water 1 qt.
Butter 1/4 cup
Yellow cornmeal 2 cups
Salt 1/2 tsp.
Granulated sugar 2 Tbsp.
Eggs 4 ea.
Milk 1 cup
TABASCO® brand Original Red Sauce 2 tsp.
All-purpose flour 1 cup
Baking powder 4 tsp.
Corn, fresh, lightly grilled and shucked, kernels removed 1 cup
Canned green chiles, small dice 1/2 cup
Red bell peppers, seeded, small dice 1/2 cup
Cilantro, fresh, finely chopped 2 Tbsp.

Habanero Balsamic Cranberry Sauce

Ingredients Weight Measure
Pineapple juice 1 qt.
Cranberries, fresh 1 qt.
Olive oil 1/2 cup
Garlic, fresh, finely chopped 4 tsp.
Onion, small dice 1/2 cup
Ginger, fresh, peeled, finely chopped 1/4 cup
Thyme, fresh, chopped 4 tsp.
Balsamic vinegar 1/2 cup
Soy sauce 1 cup
Brown sugar 1/2 cup
Ketchup 1/2 cup
Curry powder 1 tsp.
Dry mustard 2 tsp.
TABASCO® brand Habanero Sauce 2 tsp.
Tamarind concentrate 1 tsp.
Cornstarch 1/4 cup
Water 1/4 cup


  1. Season the duck breast halves liberally on both sides with the kosher salt, black pepper and thyme. Combine the soy sauce and tamarind concentrate, and rub into the flesh on both sides of the duck breast. Cover with cling wrap, and place in the refrigerator for 30 minutes.
  2. In a large sauté pan over medium-high heat, place the olive oil. In batches, place the duck breasts into the pan skin-side down, and cook for approximately 2-1/2 to 3 minutes, or until the skin is golden in color. Turn the duck breasts over and continue to cook for an additional 3 minutes.
  3. Place the duck breasts onto a sheet tray and place into a preheated 450°F convection oven for approximately 6-8 minutes, or until the duck is medium rare. Remove from the oven and place in a warm area; allow to rest for 5 minutes.
  4. In batches, place the finely shredded leeks into a 350°F deep fryer. Fry until the leeks are golden in color; remove and place onto absorbent paper plates to drain.
  5. For the Green Chile Corn Cakes, place the water and butter in a sauce pot and bring to a boil.
  6. In a large mixing bowl, combine the cornmeal, salt and sugar. Add the boiling water and combine well, using a wire whip. Cover with foil and allow to rest for 20 minutes.
  7. In a separate bowl, combine the eggs, milk and TABASCO® Original Red Sauce. Add the flour and baking powder and lightly mix.
  8. Add the corn, red bell peppers and cilantro and fold into the batter. Lightly fold the cornmeal mixture into the second batter.
  9. Lightly oil a preheated, 375°F grill. Portion the corn cakes using a #12 size scoop. Grill until golden brown, about 2 minutes. Turn over and cook the second side for an additional minute, or until cooked. Remove and hold warm.
  10. For the Habanero Balsamic Cranberry Sauce, place the pineapple juice and cranberries into a large pot and simmer until the cranberries are almost fully cooked. Strain and reserve both the pineapple juice broth and the cranberries. Separate out and cool the cranberries.
  11. Heat the olive oil in a large pot over medium heat, add the garlic and onions and sauté until the onions are translucent, approximately 5 minutes. Add the ginger and thyme, and continue to sauté for an additional minute.
  12. Add the pineapple juice from step 10 and the remaining ingredients, except the cornstarch, water and cranberries. Allow to simmer for 5-7 minutes. Dissolve the cornstarch in the water, add to the simmering sauce and allow to thicken, stirring constantly.
  13. Strain the sauce through a fine china cap. Add the cooked cranberries to the sauce and reserve for service.
  14. To serve, on 12 serving platters, arrange 2 corn cakes at the top of each platter. Diagonally slice each duck breast, and fan slices on platter. Place a generous border of the sauce around the perimeter of each platter, approximately 3 oz. Arrange a large portion of the fried leeks on top of the corn cakes. Garnish each platter with 2 sprigs of fresh thyme and lightly sprinkle the ground pepper around the rim of each platter. Serve immediately.

Yield: 12 servings