Ingredients:

(Makes 2–4 servings)

Duck & Glaze:

• 2 duck breasts (skin on)
• 1 tbsp olive oil or duck fat
• 2 tbsp Chef Paul’s Cherry Butter
• 1 tsp apple cider vinegar
• Optional: ¼ cup Chef Paul’s Premium Pepper Sauce

Griddle Cakes:

• 1 cup roasted WV sweet corn
• ½ cup yellow cornmeal
• ½ cup all-purpose flour
• ½ tsp baking powder
• ⅓ cup buttermilk
• 1 large egg
• 1 tbsp chopped chives

Finishing Touches:

1. Chef Paul’s Candied Jalapeños
2. 1 tbsp honey
3. Chef Paul’s Pickled Green Beans
4. Fresh herbs

Instructions:

1. Season duck breasts with salt and pepper on both sides. Sear duck skin-side down in a cold skillet over medium heat. Cook until skin is crisp and golden brown, about 7–9 minutes.
2. Flip and cook another 3–4 minutes for medium-rare. Remove duck and let rest.
3. In the same skillet, whisk together Chef Paul’s Cherry Butter, apple cider vinegar, and (optional) Chef Paul’s Premium Pepper Sauce. Simmer 2 minutes, until slightly thickened.
4. Mix cornmeal, flour, baking powder, and salt in one bowl. In another bowl, whisk buttermilk, egg, and herbs. Combine wet and dry ingredients, then fold in roasted corn.
5. Cook griddle cakes in a buttered skillet over medium heat until golden brown, 2–3 minutes per side.
6. Slice duck and place over warm griddle cakes. Spoon cherry glaze over the top. Drizzle honey mixed with chopped Chef Paul’s Candied Jalapeños.
7. Garnish with Chef Paul’s Pickled Green Beans and fresh herbs, if desired. Serve warm.