Corn cakes and Oka with pulled duck
Nutritional information
Per serving: Calories 346; Protein 21 g; Fat 21 g; Carbohydrate 20 g; Fiber 1 g; Iron 2 mg; Calcium 226 mg; Sodium 522 mg.
Looking for a meal idea that's a little out of the ordinary? Here's a delicious recipe worth trying: corn and Oka cheese cakes with shredded duck. The duck confit offers a melt-in-your-mouth texture that contrasts beautifully with the crispiness of the cakes. The addition of Oka, a Quebec cheese, brings a creamy touch and a slightly tangy flavor, while the corn injects a hint of sweetness that balances everything. The result is both harmonious and flavorful. This original homemade dish is perfect for a weeknight meal or for a special occasion when you want to prepare something a little more refined.
Also plan for:
- 1 egg
Optional:
- 15 ml (1 tbsp) of chopped fresh chives
- 125 ml (½ cup) of 14% sour cream
Steps
- Preheat the oven to 205°C (400°F).
- In a bowl, mix the corn with the cheese, milk, breadcrumbs, egg and, if desired, half of the chives. Season with salt and pepper.
- Shape eight patties using approximately 125 ml (½ cup) of the mixture for each one.
- Place the pancakes on a baking sheet lined with parchment paper.
- Bake in the oven for 15 to 18 minutes, turning the pancakes over halfway through cooking.
- Meanwhile, heat the shredded duck for 3 to 4 minutes over medium heat in a pan, until lightly browned.
- Spread the shredded duck over the patties. If desired, top with sour cream and the remaining chives.
