Ever tried duck and cornbread together? I have – and they’re absolutely delicious. In fact, I’d say they go together as the perfect combination. There is something lovely about the succulent nature of a duck going with the texture of cornbread which makes my mouth water just thinking about it.

So, I decided to try out this unusual recipe and it worked a treat. I also used locally sourced-duck meat from my local market and it was sooo good. I always say this, but if possible – try to buy your meat from a local, fresh seller and you won’t regret it in terms of taste or quality. Anyway…on to the recipe:

Ingredients:

• 4 boneless, skinless duck breasts
• Salt and pepper to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 1 egg
• 1 cup milk
• 1/4 cup melted butter
• 1 tbsp vegetable oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the duck breasts with salt and pepper.
3. In a large skillet, heat the vegetable oil over medium heat.
4. Add the duck breasts to the skillet and cook for 6-7 minutes on each side, or until fully cooked.
5. Remove the duck from the skillet and set aside.
6. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
7. In a separate bowl, whisk together the egg, milk, and melted butter.
8. Stir the wet ingredients into the dry ingredients until just combined.
9. Pour the mixture into a greased 8-inch square baking dish.
10. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Serve the cornbread warm with slices of duck on the side.