|
|
Buttermilk Fried Duckling Breast over Corn Fritters, Siberian Kale and Cherry Gastrique
Restaurant: Motor Supply Company Bistro
|
|
|
|
 Aris' Pairing For This Dish: 2003 Fusee - Syrah |
|
Ingredients
|
|
|
Duck
1 duck breast
1 cup all-purpose Flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon pepper
Corn Fritter
3 eggs, separated
1 2/3 cup cooked corn
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup all-purpose flour
oil for frying
Kale
3 tablespoon butter
1 bunch kale (clean and chopped)
1 teaspoon chopped garlic
Bing Cherry Gastrique
1 shallot sliced
1 cup sugar
5 tablespoon water
1/2 cup rice wine vinegar
1/4 cup dried cherries
black pepper
|
 |
|
|
|
|
|
Preparation
|
|
|
Duck
Season duck with salt and pepper. Dredge duck in flour then buttermilk then back in the flour. Fry duck in corn oil until golden brown. Flip if needed.
Corn Fritter
Separate eggs. Beat egg yolks well and sift in dry ingredients. Add corn and mix well. In separate bowl beat egg white to stiff peaks. Fold whites into the other ingredients. Pan fry in small batches.
Kale
In a cold sauté pan add garlic and butter. Turn on high and gently swirl the ingredients in pan. The garlic will start to lightly brown in the butter, when this happens add the kale and lightly toss until wilted.
Bing Cherry Gastrique
Add water and sugar to a sauce pot. Turn on high and allow sugar to caramelize to a nice golden brown. Don't stir the sugar! Add shallot and vinegar. Cook until the caramelized sugar dissolves. Add cherries and simmer five minutes. Season to taste. |
|
|
|
|
|
|
|
