My first encounter with duck was about two years ago. I was in culinary school and my upcoming 3 week class was meat fabrication. Being an on again off again meat eater I was not looking forward to this class, but new it was necessary! Day after day we would learn the different cuts of different animals. The day came when the duck was placed in front of me…. I remembered this animal specifically in culinary school because it was one of the only animals that came with all of its intestines. When you received your duck you had to turn it upside down and watch the liver, spine, heart and other such goodies pour out. Let’s just say after this I was very skeptical to eat what I was working with, but I was branching out and willing to try. I am very glad that I did, I learned very specific ways to cook duck in ways that enhance the flavor and make any dish served with this tasty bird a true crowd pleaser! I have always had wonderful reviews on duck dishes, and I am learning more and more just how versatile this animal is. Last weekend Jen and I used smoked duck breast in an appetizer that we made and it was a hit. With that on my mind and my mom asking me what I was going be making for Easter dinner, I thought why not make duck part of our Easter tradition!
I wanted to do something different than what we had done the week prior…. I still extra wonton wrappers and a variety of fresh peppers. I decided I would make a wonton crisp with duck confit* and avocado corn salsa. In the process I realized that although very beautiful, with the ingredients spread on top of the wonton, they might be easier to eat of they were inside the wonton, and so it was. A delicious wonton filled with duck confit and avocado corn salsa. They were quick to go and a nice compliment to our Easter spread.
(A great place to pick up specialty meats in Chicago is, Paulina Meat Market, located at 3501 N. Lincoln)
*Duck Confit is a French dish made from the leg of the duck. The leg is usually cured in salt and poached or cooked in its own fat at a low heat for a long time, creating very tender juicy meat.
I wanted to do something different than what we had done the week prior…. I still extra wonton wrappers and a variety of fresh peppers. I decided I would make a wonton crisp with duck confit* and avocado corn salsa. In the process I realized that although very beautiful, with the ingredients spread on top of the wonton, they might be easier to eat of they were inside the wonton, and so it was. A delicious wonton filled with duck confit and avocado corn salsa. They were quick to go and a nice compliment to our Easter spread.
(A great place to pick up specialty meats in Chicago is, Paulina Meat Market, located at 3501 N. Lincoln)
*Duck Confit is a French dish made from the leg of the duck. The leg is usually cured in salt and poached or cooked in its own fat at a low heat for a long time, creating very tender juicy meat.
No comments:
Post a Comment