search
Loading
|  home | feedback | help          
StarChefs
features
< home

2nd Annual
James Beard Foundation
Greens
TAPAS CHALLENGE
r e c i p e s

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.

   
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy