Crispy Duck & Orange Hot Honey Cornbread Biscuits
Crispy Duck & Orange Hot Honey Cornbread Biscuits
Ingredients
For the Cornbread Biscuits
- 1 3/4 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1/4 cup sour cream
- 2 tablespoons honey
- 3/4 cup shredded sharp white cheddar, optional
- as needed buttermilk, for brushing
For the Crispy Duck
- 2 duck breasts, (1 1/2–1 3/4 lbs / 680–800 g total)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Duck Marinade
- 1 cup buttermilk
- 1 tablespoon hot sauce
For the Duck Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
For the Orange Hot Honey Butter
- 1/3 cup honey
- 1/3 cup orange marmalade
- 4 tablespoons unsalted butter
- 1 tablespoon hot sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon kosher salt
For Assembly
- as needed pepper jack cheese, sliced
- as needed bread and butter pickles
- as needed pickled jalapenos
Instructions
- 1
Preheat oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425
- 2
In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup fine yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 1/4 teaspoons kosher salt.
⏱️ 3 min
- 3
Add 1/2 cup cold unsalted butter, cubed, to the dry ingredients. Cut in the butter using a pastry blender or your fingertips until pea-sized crumbs form.
⏱️ 5 min
- 4
If using, stir in 3/4 cup shredded sharp white cheddar.
⏱️ 1 min
- 5
In a separate bowl, whisk together 3/4 cup cold buttermilk, 1/4 cup sour cream, and 2 tablespoons honey.
⏱️ 2 min
- 6
Combine the wet and dry ingredients, mixing until a shaggy dough forms. Do not overmix.
⏱️ 2 min
- 7
Turn the dough out onto a lightly floured surface. Fold the dough into thirds 3 times to create layers.
⏱️ 3 min
- 8
Pat the dough to 1 1/4 inches (3 cm) thick. Use a round cutter to cut out biscuits.
⏱️ 3 min
- 9
Place the biscuits on a baking sheet so their sides are touching. This helps them rise taller.
⏱️ 2 min
- 10
Chill the biscuits for 15–20 minutes.
- 11
While biscuits chill, score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 3 min
- 12
Season the duck breasts with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 2 min
- 13
Place the seasoned duck breasts skin-side down in a cold skillet. Cook over medium-low heat for 8–12 minutes, allowing the fat to render and the skin to become crispy.
⏱️ 12 min
- 14
Flip the duck breasts and cook for 2–4 minutes more, or until desired doneness.
⏱️ 4 min
- 15
Remove duck from skillet and let rest for 5 minutes. Slice the duck breasts into strips.
⏱️ 5 min
- 16
In a bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce for the duck marinade. Add the duck strips and marinate for 15–20 minutes.
- 17
While duck marinates, brush the tops of the chilled biscuits with a little buttermilk.
⏱️ 1 min
- 18
Bake the biscuits for 15–18 minutes, or until golden brown and cooked through.
⏱️ 18 min•🌡️ 425
- 19
In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, and 1 teaspoon kosher salt for the duck coating.
⏱️ 2 min
- 20
Remove duck strips from marinade, allowing excess to drip off. Dredge the duck strips thoroughly in the coating mixture.
⏱️ 3 min
- 21
For extra crunch, dip the coated duck strips back into the marinade briefly, then dredge again in the coating.
⏱️ 2 min
- 22
Heat oil in a deep skillet or pot to 350°F (175°C). Fry the coated duck strips for 2–3 minutes until golden and crispy. Work in batches if necessary to avoid overcrowding.
⏱️ 3 min•🌡️ 350
- 23
While duck fries, combine 1/3 cup honey, 1/3 cup orange marmalade, 4 tablespoons unsalted butter, 1 tablespoon hot sauce, 1 teaspoon chili flakes, and 1/4 teaspoon kosher salt in a small saucepan. Warm over low heat, stirring until smooth and glossy.
⏱️ 5 min
- 24
To assemble, split a warm cornbread biscuit in half. Place crispy duck strips on the bottom half of the biscuit.
⏱️ 1 min
- 25
Drizzle generously with the Orange Hot Honey Butter.
⏱️ 1 min
- 26
Add a slice of pepper jack cheese, bread and butter pickles, and pickled jalapenos.
⏱️ 1 min
- 27
Top with the other half of the biscuit and serve immediately.
⏱️ 1 min
Kitchen Tools
Crispy Duck & Orange Hot Honey Cornbread Biscuits
For the Cornbread Biscuits
- 1 3/4 cups all-purpose flour
- 3/4 cup fine yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1/4 cup sour cream
- 2 tablespoons honey
- 3/4 cup shredded sharp white cheddar, optional
- as needed buttermilk, for brushing
For the Crispy Duck
- 2 duck breasts, (1 1/2–1 3/4 lbs / 680–800 g total)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Duck Marinade
- 1 cup buttermilk
- 1 tablespoon hot sauce
For the Duck Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon kosher salt
For the Orange Hot Honey Butter
- 1/3 cup honey
- 1/3 cup orange marmalade
- 4 tablespoons unsalted butter
- 1 tablespoon hot sauce
- 1 teaspoon chili flakes
- 1/4 teaspoon kosher salt
For Assembly
- as needed pepper jack cheese, sliced
- as needed bread and butter pickles
- as needed pickled jalapenos
Instructions
- 1
Preheat oven to 425°F (220°C).
⏱️ 10 min•🌡️ 425 - 2
In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup fine yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 1/4 teaspoons kosher salt.
⏱️ 3 min - 3
Add 1/2 cup cold unsalted butter, cubed, to the dry ingredients. Cut in the butter using a pastry blender or your fingertips until pea-sized crumbs form.
⏱️ 5 min - 4
If using, stir in 3/4 cup shredded sharp white cheddar.
⏱️ 1 min - 5
In a separate bowl, whisk together 3/4 cup cold buttermilk, 1/4 cup sour cream, and 2 tablespoons honey.
⏱️ 2 min - 6
Combine the wet and dry ingredients, mixing until a shaggy dough forms. Do not overmix.
⏱️ 2 min - 7
Turn the dough out onto a lightly floured surface. Fold the dough into thirds 3 times to create layers.
⏱️ 3 min - 8
Pat the dough to 1 1/4 inches (3 cm) thick. Use a round cutter to cut out biscuits.
⏱️ 3 min - 9
Place the biscuits on a baking sheet so their sides are touching. This helps them rise taller.
⏱️ 2 min - 10
Chill the biscuits for 15–20 minutes.
- 11
While biscuits chill, score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 3 min - 12
Season the duck breasts with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
⏱️ 2 min - 13
Place the seasoned duck breasts skin-side down in a cold skillet. Cook over medium-low heat for 8–12 minutes, allowing the fat to render and the skin to become crispy.
⏱️ 12 min - 14
Flip the duck breasts and cook for 2–4 minutes more, or until desired doneness.
⏱️ 4 min - 15
Remove duck from skillet and let rest for 5 minutes. Slice the duck breasts into strips.
⏱️ 5 min - 16
In a bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce for the duck marinade. Add the duck strips and marinate for 15–20 minutes.
- 17
While duck marinates, brush the tops of the chilled biscuits with a little buttermilk.
⏱️ 1 min - 18
Bake the biscuits for 15–18 minutes, or until golden brown and cooked through.
⏱️ 18 min•🌡️ 425 - 19
In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, and 1 teaspoon kosher salt for the duck coating.
⏱️ 2 min - 20
Remove duck strips from marinade, allowing excess to drip off. Dredge the duck strips thoroughly in the coating mixture.
⏱️ 3 min - 21
For extra crunch, dip the coated duck strips back into the marinade briefly, then dredge again in the coating.
⏱️ 2 min - 22
Heat oil in a deep skillet or pot to 350°F (175°C). Fry the coated duck strips for 2–3 minutes until golden and crispy. Work in batches if necessary to avoid overcrowding.
⏱️ 3 min•🌡️ 350 - 23
While duck fries, combine 1/3 cup honey, 1/3 cup orange marmalade, 4 tablespoons unsalted butter, 1 tablespoon hot sauce, 1 teaspoon chili flakes, and 1/4 teaspoon kosher salt in a small saucepan. Warm over low heat, stirring until smooth and glossy.
⏱️ 5 min - 24
To assemble, split a warm cornbread biscuit in half. Place crispy duck strips on the bottom half of the biscuit.
⏱️ 1 min - 25
Drizzle generously with the Orange Hot Honey Butter.
⏱️ 1 min - 26
Add a slice of pepper jack cheese, bread and butter pickles, and pickled jalapenos.
⏱️ 1 min - 27
Top with the other half of the biscuit and serve immediately.
⏱️ 1 min