Creole Chickducken with Sweet Bourbon Pecan Sauce

Creole Chickducken with Sweet Bourbon Pecan Sauce

Prep Time

-  

Cook Time

-  

Serves

2 people

There’s nothing better than a perfectly cooked chicken breast stuffed with the rich flavors of duck meat – Creole Chickducken. This dish packs the punch and flavor of creole cuisine with an indulgent sweet bourbon pecan sauce over the top! To flambé or not to flambé? That is the question!

 

 

Ingredients

  • FOR CHICKDUCKEN
  • 1/4 cup of avocado Oil
  • 2 medium chicken breasts
  • 2 tablespoons of creole seasoning
  • 6 slices of apple smoked bacon
  • 3 ounces of premade smoked duck
  • 1 cup of flour
  • 1 egg
  • 2 tablespoons of buttermilk
  • 2 teaspoons of creole mustard
  • FOR BOURBON PECAN SAUCE
  • 1/2 cup of pecans
  • 1/4 of bourbon of choice
  • 1/2 cup of marsala wine
  • 1/2 cup of dark brown sugar
  • 1/2 stick of real butter
  • 2 tablespoons of heavy whipping cream

Preparation

  • 1 Preheat oven to 320 degrees.
  • 2 Using filet knife, butterfly each chicken breast. Line each chicken breast on a piece of serein wrap. Add another piece of serein rap over the top of the opened butterflied chicken breast. Using a mallet with medium force, pound the chicken as thin as possible, but not too thin. Remove plastic from chicken. Make sure the chicken has the inside facing up. Season both sides with Cajun seasoning.
  • 3 Add about 1-2 nice size strips of the duck and 2-3 slices of the bacon to each chicken breast. Using your fingers carefully roll each chicken breast in an away from your body. Roll as tight as possible.
  • 4 Secure the crease on each chicken using a 4 inch secure or you can tighten them using butchers twine.
  • 5 Using a medium skillet just big enough to fit both chicken breasts; turn stovetop on high and allow the oil to get very hot. Slowly add chicken breast to the hot oil making sure the seam goes down first to form a seal.
  • 6 Cook the chicken for about 2-3 minutes on all side or until you have a nice golden brown crust. (This will help seal in the juices and give it a gorgeous color.)
  • 7 Add chicken to a shallow baking dish big enough to fit the chicken in. Finish cooking the chicken in a preheated oven about 20 minutes or until chicken is white all the way through (about 160 degrees).
  • 8 Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 165 degrees.
  • 9 In the same pan turn the burner on medium. When hot deglaze the pan with a fourth of the marsala wine to make sure all the scrapings from the bottom are lifted.
  • 10 Add the pecans. Add half of the bourbon and flambé (optional).
  • 11 Remove the pecans into a small bowl and set aside.
  • 12 Add the remaining marsala wine and sugars allow reducing by half. Add the cream and cook until the sauce has thickened. Add the pecans and the butter to the skillet and cook until all the butter is incorporated and the sauce is nice and creamy. (The sauce should look like a chunky maple syrup. )
  • 13 Pour sauce over cooked chickducken and enjoy!

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