Most people crave a juicy aged prime cut of steak when they think of meat. Some people crave fresh caugh seafood like seabass, lobster, or jumbo scallops. The meat I crave most? Duck. So dively moist and full of flavor, I can't think of a duck dish I haven't loved. This one's no different. My brother concocted this sweet and savory duck masterpiece just a week ago and I have been craving it ever since. Texture and flavor diversity make this unique southern-inspired dish a one-of- a-kind home-cooked wonder. The smoked duck leaves that delicious drool-worthy aftertaste while the sweetness of the mash and the tanginess from the green tomatoes combine in beautiful harmony. His “I’ve died and gone to heaven” Cajun Remoulade is just the icing on the glorious stack as it adds a perfect zing to the already pleased palate.
Sweet Potato, Fried Green Tomato and Smoked Duck Stack
2 Green tomatoes
4 baked sweet potatoes
4 Smoked Duck Breasts, pulled (pulled pork would be a good substitute)
1/2 cup breadcrumbs
1/2 cup corn meal
1/4 cup milk
1 quart vegetable oil for frying
chopped parsley for garnish
kosher salt and freshly ground black pepper
Slice tomatoes 1/2 inch thick.
I like a typical dredge system with cake pans. The first is flour, the second has the eggs and milk whisked together, the third is the breadcrumbs and corn meal mixture. Dip tomatoes in flour to coat, then into the egg wash, then dredge in breadcrumbs to coat. Shake off excess.
In a large skillet, heat vegetable oil over medium heat (350°) Fry tomatoes in small batches. When golden brown on one side, flip and fry for the same amount of time. Season with kosher salt and fresh ground pepper as soon as they come out and drain on paper towels or a cooling grid.
Mash sweet potatoes without skins with butter, salt, and pepper to taste.
To build plate add fried green tomato, then a mound of sweet potato, then some of the smoked duck. Drizzle with smoky remoulade sauce. Garnish with freshly chopped parsley.
Smoky Remoulade Sauce
1/2 cup of mayonnaise
1/4 cup of ketchup
3 tbs of dijon mustard
2 tbs of horseradish
a couple shakes of worstershire sauce
a couple shakes of tobasco sauce
a couple shakes of liquid smoke
1 tbs of smoked paprika
1/2 tsp cayenne pepper
1/4 of a large roasted red pepper
1/2 stalk of celery
2 green onions (including all the green)
1/4 cup of fresh parsley leaves
Puree in food processor or blender until smooth.