Recipe Database
Smoked Duck with Sweet Corn Pozole
Smoked Duck with Sweet Corn Pozole
4 slices thick cut bacon cut into 1/4 inch strips
1 lb of smoked Duck breasts (chicken makes a great substitute) diced
1 med chopped onion
1 tsp of cumin
Salt & Pepper
1/2 cup each finely chopped yellow squash, and zucchini
1/2 cup chopped carrots
1 tbs chopped garlic
1 cup diced tomatoes
6 cups chicken stock
2 cups white hominy rinsed and drained
2 cups sweet corn
2 tbs of fresh lime juice
1/3 cup of chopped cilantro

In the bottom of a heavy stock pot cook the bacon until crisp. Remove the bacon with a slotted spoon and add in the duck/chicken. Sear until caramelized. Stir in the squash and carrots and cook for about 2 minutes. Add the garlic and cook another minute. Add the tomatoes and cook for about 3 minutes scraping the bottom as you go. Add the stock and hominy and bring to a boil. Reduce to a medium heat and simmer for about 1 hr. Add the corn and cook about 10 minutes. Turn off the heat and add the lime juice and cilantro. Stir and serve. Top each bowl with the chopped bacon.

This recipe performed and provided at Macy's Flower Show 2006 at Lennox Mall Buckhead GA, by Co-Executive Chef Christopher Effa of the Mondo Mocha Cafe at the Doubletree Atlanta Northwest off of Windy Hill Rd in Marietta.