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2nd Annual
James Beard Foundation
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.

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