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Buttermilk Fried Duck Confit
with Coonwara
Chef Andy Husbands of Tremont
647 - Boston, MA
Adapted by StarChefs
Yield: 4 Servings
- 4 duck drumsticks
- 4 cups duck fat
- 2 cups butter milk
- 1/4 cup cornmeal
- 1/4 cup flour
- 1 Tablespoon Old Bay seasoning
- Canola oil, for frying
- 2 cups coonwarra
- 2 cups chicken stock
- 1 Tablespoon crushed garlic
- 1 small onion, julienned
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- Chopped parsley, to garnish
- Salt and pepper, to taste
Place the duck drumsticks in a baking pan, and cover them with
the duck fat. Place in the oven and bake at 300 degrees Fahrenheit
for 3 hours. When finished, remove the drumsticks from the fat,
and soak them in the buttermilk. Combine the cornmeal, flour and
Old Bay seasoning in a bowl, and dredge the drumsticks in it. Lightly
fry in a pan with canola oil until crispy.
In a sauté pan caramelize the onions in the butter, sugar,
and garlic. Add the coonwarra and chicken stock and reduce until
3/4 of the liquid is gone. Season the mixture with salt and pepper,
to taste. Serve the duck drumsticks on top of reduction and garnish
with chopped parsley.
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