Ingredients:

Quail Cake:
1 lb Quail meat, shredded
1 tsp Dijon Mustard
1 egg, beaten
1 tsp parsley, chopped
1/2 cup bread crumbs
1 tbsp honey
1 tbsp mayonnaise
Salt & pepper to taste
As needed, olive oil

Creamed Corn:
2 tbsp butter
1/4 cup leeks, finely chopped
2 tbsp jalapeno, finely chopped
2 cups corn, fresh cut
1 quart heavy cream
2 tbsp sugar
1/4 tsp nutmeg
1/4 tsp cayenne pepper
1/4 cup bourbon
Salt & white pepper to taste

Directions:
Duck cakes: Combine egg, mustard, parsley, honey, mayo and 2/3 of breadcrumbs in a bowl and mix well. Fold in shredded duck meat and season with salt and pepper. Make small patties (approx. 2 oz each) and coat in reserved breadcrumbs. Set aside.
Creamed corn: Melt butter in a saucepot over medium heat. Add leeks ad jalapeno and saute for 1 minute. Add corn and heavy cream and reduce by 25%. Add remaining corn ingredients and season with salt and pepper.
Finish: Heat a small amount of olive oil in a saute pan over medium heat. Add quail cakes and cook until golden brown on each side. Place a small amount of creamed corm in the center of a plate. Arrange two duck cakes on top of the corn.
Serves 6-8