Recipe courtesy of Kelsey Nixon
Duck and Dogs on a Blanket
Total:
4 hr
Active:
1 hr 10 min
Yield:
16 bites
Level:
Intermediate
Total:
4 hr
Active:
1 hr 10 min
Yield:
16 bites
Level:
Intermediate

Ingredients

Pickled Red Onions:
  • 2 jalapenos, halved and thinly sliced
  • 1 medium red onion, thinly sliced 
  • 3/4 cup red wine vinegar 
  • 1/4 cup sugar 
  • 1 teaspoon celery seeds 
  • 1 teaspoon mustard seeds 
  • 1 teaspoon salt 
Balsamic Onions:
  • 2 slices thick-cut bacon, cut into 1/4-inch dice
  • 1 or 2 legs duck confit
  • 2 large sweet onions, thinly sliced 
  • 2 cloves garlic, minced 
  • 1/4 cup balsamic vinegar 
  • 1 teaspoon sugar 
  • 1 sheet frozen puff pastry, thawed 
  • Flour, for dusting 
  • Whole-grain mustard, for spreading 
  • 1/3 pound Gruyere, shredded
  • 2 hot dogs, split lengthwise and cut into fourths

Directions

For the pickled red onions: Put the jalapenos and onions in a heatproof, nonreactive bowl. Combine the vinegar, sugar, celery seeds, mustard seeds, salt and 1/2 cup water in a small saucepot over medium-high heat and simmer until the sugar dissolves. Pour the hot liquid over the jalapenos and onions. Set aside to pickle for 2 hours minimum or refrigerate overnight.

For the balsamic onions: Combine the bacon and duck legs in a large saute pan over medium heat. Saute until the bacon and duck skin have rendered their fat and become crispy, 5 to 7 minutes. Remove from the pan and set aside to cool, leaving the rendered fat in the pan; you want about 3 tablespoons of fat. When cool enough to handle, separate and chop up the skin from the duck legs. Combine the duck skin with the bacon and set aside. Shred the duck meat into bite-size pieces and reserve separately.

Add the sweet onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until golden brown and caramelized, 20 to 30 minutes. Add the garlic and cook another 2 minutes. Add the balsamic vinegar and sugar, raise the heat and cook until the onions become jam-like, another 5 to 7 minutes. Add the bacon and duck skin to the onions, mix and set aside.

Preheat the oven to 400 degrees F.

Lay the puff pastry out on a floured surface. Using a 1 3/4-inch cutter, punch out 16 rounds of puff pastry. Lay the rounds on a baking sheet, then place another clean baking sheet on top of the rounds to keep them flat while baking. Transfer to the oven and bake until golden brown, about 10 minutes. Set aside.

Lower the oven temperature to 350 degrees F.

Smear each puff pastry round with whole-grain mustard. Add a pile of balsamic onions, some shredded duck meat and a sprinkling of Gruyere, and top it off with a piece of hot dog. Return to the oven to warm everything through and melt the cheese, about 5 minutes. Finish with some pickled red onions and serve ... Oh my!

IDEAS YOU'LL LOVE

Pigs in Blankets

Farm in a Blanket

Recipe courtesy of Sunny Anderson

Smoky Kielbasa in Pretzel Blankets

Recipe courtesy of Leah Brickley

Duck, Duck Daikon

Recipe courtesy of Cooking Channel

Duck Ragu

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mighty Duck

Recipe courtesy of Alton Brown

Duck Etouffee

Recipe courtesy of Foodie Call

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Unique Sweets

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here