Yield - 100 mini Boats
100 MINI MUFF BUNS
3 LBS DUCK SAUSAGE
2 DARK BEERS
1 TBSP MARGARINE
1 -1/2 CUPS CARAMELIZED ONIONS (See Recipe)
1/2 TSP GROUND NUTMEG
1/2 BUNCH CILANTRO (Chopped very fine)
Use a pair of scissors and hollow out buns from the top (make them look like mini volcanoes), place on a baking sheet with parchment paper.
Remove skin from sausage and chop fine in a food processor. In a Dutch oven and over medium heat, combine remaining ingredients, except cilantro. Sauté stuffing until the duck is cooked and most liquid has reduced. (You can add some bread crumbs from the muff tops if required.)
Remove from heat, add cilantro, and allow to cool. When the duck stuffing is cool, spoon a small tablespoon into each boat. Form a smooth dome top of the stuffing with the spoon and arrange on the baking sheet. Film and refrigerate.
Preheat oven to 350F and bake for 15 minutes, arrange on a warmed serving tray or 1 hotel insert and serve with a Creole Honey Mustard Sauce.
Chef's Notes: None
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.