Pan-Seared Duck Breast with Duck Confit and Collard-Stuffed Crepes

In this clever dish, chef Kelly Liken makes use of the entire ducknot a bit is wasted. The carcass flavors the sauce, the legs are confited and spooned into crepes, and the breasts get a quick pan-sear. Ask your butcher to cut up the ducks for you. 6 servings Photograph by Lendon Flanagan Recipe by Kelly Liken September 2008

Ingredients CONFIT
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3 5-pound ducks, leg-thigh pieces and breasts cut from carcasses, wings cut from breasts, carcasses reserved 1/4 cup herbes de Provence* 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 3/4 teaspoon ground white pepper 2 garlic cloves, minced 2 teaspoons minced peeled fresh ginger 4 7-ounce containers rendered duck fat**

SAUCE

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2 cups chopped onions 2 cups chopped carrots 2 cups chopped celery 1 small bunch Italian parsley 4 large sprigs fresh thyme 3 bay leaves 1/2 teaspoon whole black peppercorns 16 cups low-salt chicken broth 2 teaspoons honey

CREPES
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1 1/2 cups whole milk 3/4 cup cornmeal 3/4 cup all purpose flour 2 large eggs 1 tablespoon melted butter plus additional for brushing 3/4 teaspoon salt 2 bacon slices, chopped 1 1/4 cups chopped onions 1 12- to 13-ounce bunch collard greens, tough stems removed, leaves coarsely chopped (about 6 cups) 2 cups low-salt chicken broth 1 tablespoon honey 4 cups assorted herb sprigs (such as parsley, dill, mint, and chopped chives) Extra-virgin olive oil

Preparation CONFIT
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Place duck leg-thigh pieces in 13x9x2-inch glass baking dish. Cover and chill duck breasts, carcasses, and wings. Whisk herbes de Provence and next 3 ingredients in small bowl. Mix in garlic and ginger. Rub mixture over duck leg-thigh pieces. Sprinkle with salt and pepper. Cover and chill overnight. Preheat oven to 275F. Rub excess spice mixture from duck leg-thigh pieces; return duck to dish. Melt duck fat in medium saucepan over medium heat. Pour duck fat over legs. Cover dish tightly with foil. Roast duck until meat is falling from bones, about 6 hours. Cool. Pull meat off bones in bite-size pieces; discard skin and bones. Place meat in medium bowl. Strain duck fat into bowl with duck meat, completely submerging meat. Cover and refrigerate. DO AHEAD Can be made 2 days ahead. Keep chilled.

SAUCE
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Working in batches, brown duck carcasses and wings in large pot over high heat, about 13 minutes per batch. Pour off all but 3 tablespoons fat from pot. Add onions, carrots, and celery to pot and saut until browned, about 10 minutes, stirring often.

Add parsley, thyme, bay leaves, and peppercorns; stir to coat. Add chicken broth, carcasses, and wings; bring to boil. Reduce heat to medium-low and simmer 4 hours, occasionally spooning fat from surface of pot. Pour stock through fine-mesh strainer into large bowl. Chill overnight. Spoon fat from top of stock. Return stock to saucepan and boil until reduced to 2 cups, about 1 hour. Strain again. Stir in honey. Season sauce with pepper. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm before serving.

CREPES
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Puree whole milk, cornmeal, flour, eggs, 1 tablespoon melted butter, and 3/4 teaspoon salt in blender until smooth. Cover and chill crepe batter at least 2 hours and up to 24 hours. Cook bacon in large pot over medium heat until most of fat is rendered and bacon is browned. Add onions and saut until onions are soft, about 5 minutes. Add collard greens and cook until wilted, stirring occasionally, 3 to 4 minutes. Add chicken broth and increase heat to high. Bring to boil; reduce heat to medium-low, cover, and simmer until greens are tender, about 1 hour. Uncover and boil until liquid evaporates, about 15 minutes. Set aside. Heat 10-inch-diameter skillet with 7-inch-diameter bottom over medium-high heat. Brush skillet with melted butter. Pour scant 1/4 cup batter into skillet; swirl to cover bottom with batter. Cook until crepe looks dry around edges, about 1 minute. Flip over and cook just to set center, 10 to 15 seconds. Transfer crepe to plate. Repeat with remaining batter, making 12 crepes. Stack crepes between parchment paper or paper towels to prevent sticking. Line large baking sheet with parchment paper. Rewarm duck confit in medium saucepan; strain. Working with 1 crepe at a time, spoon 1 heaping tablespoon duck confit and 1 heaping tablespoon collard greens onto top quarter of crepe. Fold crepe in half over filling, then in half again, forming triangle. Transfer to prepared sheet. Repeat with remaining crepes, duck confit, and collard greens. Brush tops of crepes with melted butter. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 250F. Using sharp knife, score skin of duck breasts diagonally to create 1-inch diamond pattern. Sprinkle all over with salt and pepper. Heat 2 heavy large skillets over medium-high heat. Add 3 duck breasts to each skillet, skin side down. Cook until fat is rendered and skin is brown and crisp, about 7 minutes. Turn and cook duck breasts to desired doneness, about 4 minutes for medium-rare. Transfer to work surface and brush skin with honey. Let duck breasts rest 10 minutes. Meanwhile, place crepes in oven until heated through, about 10 minutes. Rewarm sauce. Mix herbs in medium bowl. Sprinkle with salt and pepper. Drizzle lightly with oil; toss to coat. Cut duck breasts crosswise into 1/2-inch-thick slices. Place 2 warm crepes on each plate. Fan out 1 sliced duck breast on each plate. Drizzle sauce over. Garnish with herb salad and serve. *A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted. **Rendered duck fat can be found in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.

Read More http://www.bonappetit.com/recipes/2008/09/pan_seared_duck_breast_with_duck_confit_and _collard_stuffed_crepes#ixzz1b2FgtoWC

Mitzi's Chicken Fingers

INGREDIENTS FOR THE DIPPING SAUCE: 1 cups mayonnaise cup honey 2 tbsp. roughly chopped dill 2 tbsp. fresh lemon juice 1 tbsp. dry mustard powder Kosher salt and freshly ground black pepper, to taste FOR THE CHICKEN FINGERS: 2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips 1 tbsp. sugar 1 tbsp. kosher salt 1 tbsp. freshly ground black pepper 1 tsp. garlic powder 1 tsp. paprika

1 tsp. dry mustard powder 1 cup flour 4 eggs, lightly beaten 3 cups finely ground fresh breadcrumbs or panko Canola oil, for frying INSTRUCTIONS 1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside. 2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2 into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Spaghetti Collins
SERVES 6 This recipe was adapted from Pascal's Manale in New Orleans. 1/3 cup olive oil 2 garlic cloves, peeled and minced 6 bunches scallions, trimmed and chopped 1/3 cup white wine 1/2 cup veal stock 4 tbsp. butter Salt and freshly ground black pepper 1 lb. cooked spaghetti Parmigiano-reggiano 1. Heat olive oil in a skillet over medium heat. Add garlic, scallions, and white wine. Cook until soft, 23 minutes; then add stock and butter. Season with salt and pepper. Cook until sauce is creamy, 12 minutes. 2. Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.

Barbecue Spaghetti
3 cups canned tomato sauce cup cane syrup 1 tbsp. apple cider vinegar tsp. ground allspice tsp. ground cinnamon tsp. cayenne Pinch ground cloves Kosher salt and freshly ground black pepper, to taste 1 cup chopped pulled pork 1 lb. dried spaghetti In a 4-qt. saucepan, bring tomato sauce, syrup, vinegar, allspice, cinnamon, cayenne, cloves, and salt and pepper to a boil over medium-high heat. Cook, stirring, until thickened, about 10 minutes. Add pulled pork; cook until heated through. Meanwhile, bring a large pot of salted water to a boil and add spaghetti; cook until al dente, about 7 minutes. Drain and toss with the sauce.

Art of the French Fry

1. THE POTATO: Start with good starchy ones, such as Idahos (also known as russets). For classic fries, peel the potatoes just before slicing, then place in water to cover 2. THE OIL: We like the clean, faintly nutty flavor of peanut oil for our fries, but olive oil and other vegetable oils work well, tooas do lard and rendered beef fat, if you (or your arteries) dare 3. THE KNIFE: Using a sharp chef's knife, shape peeled potatoes into blocks. To hand-cut fries, slice the potatoes evenly lengthwise, then cut slices into fry-shaped pieces. If the potato sticks to the knife as you cut, wipe the blade or run it under water. 4. THE MANDOLINE: Another way of making fries is to cut the trimmed potatoes on a mandoline, using the wide, serrated blade, which is perfect for this task 5. THE SOAK: To keep cut potatoes from turning brown, place them in a nonreactive bowl and cover with water. For crispier fries, refrigerate soaking potatoes for two hours 6. THE BLOT: Before frying, dry potatoes thoroughly by blotting them with paper towels. Wet potatoes splatter and cook unevenly 7. THE PLUNGE: Fries should be fried twice, once to cook, once to crisp. Don't waste your money on special fryers; the only equipment you need is a heavy pot and a thermometer. Precise temperatures are vital; make sure the oil is at 325 for the first fry 8. THE COOLDOWN: After the first fry, drain potatoes on paper towels and let them cool completely. At this point, they can be covered and refrigerated for later finishing

9. THE SECOND PLUNGE: The second fry, at 375, crisps the potatoes. Again, check oil temperature with a thermometer 10. THE RESULTS: Remove fries from oil with a slotted spoon, drain on paper towels, sprinkle with salt, and serve. Classic fries, unlike potato chips, taste best when eaten immediately, while they're still hot and crisp

Potato Salad with Tarragon and Shallots

2 lbs. fingerling potatoes, halved 3 tbsp. vinegar 1 shallot, peeled and minced 3 tbsp. fresh tarragon, chopped Salt and freshly ground pepper 34 tbsp. mayonnaise 1. Boil fingerling potatoes in a large pot of salted water over high heat until tender, 1020 minutes. Drain. Transfer to a bowl. 2. Add vinegar, shallots, tarragon, and salt and freshly ground black pepper to taste. Mix gently, let cool, then mix in mayonnaise.

Pommes Souffles
6-8 large russet potatoes Here is how Julia Child and Jacques Pepin tell us to make pommes souffls. 1. First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom. Either by hand or with a mandolin, he slices the potatoes just a bit thicker than 18". The slices are fried once in a pan with at least 1 12" of vegetable oil heated to 300, then fried for a second time in hotter oil-375-until they puff into golden, perfect pommes souffls. Salt to taste and serve immediately.

Shoestring Fried Potatoes

3 lbs. Idaho potatoes, peeledPhoto: Christopher

Peanut oil Salt 1. Cut potatoes into 4" lengths about 1/16" 1/16" (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water. 2. Heat about 4" oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm.

Fingerling Potatoes with Bacon

6 slices thick-cut lean bacon 2 lbs. fingerling potatoes salt 1 minced peeled garlic clove freshly ground black pepper 1. Cut 6 slices thick-cut lean bacon crosswise into 1/2"-thick pieces. Put bacon into a large castiron or other heavy skillet and gently cook over medium-low heat, stirring occasionally, until fat is rendered and bacon is pink but not crisp, 3540 minutes. Meanwhile, put 2 lbs. fingerling potatoes (cut larger potatoes in half crosswise, leaving smaller ones whole) into a medium pot. 2. Add 2 large pinches salt, cover with cold water, and boil over medium-high heat until soft, 10 15 minutes. Drain well and add to skillet with bacon. Add 1 minced peeled garlic clove and salt and freshly ground black pepper to taste and cook about 5 minutes more.

Smother-Fried Garlic Potatoes

6-8 medium russet potatoes 1/2 lb. margarine 2 minced, peeled garlic cloves Salt and freshly ground black pepper 1/2 cup cold water 1. Peel 6-8 medium russet potatoes, cut lengthwise into thick wedges, and set aside. Melt 1/2 lb. margarine in a large cast-iron or heavy-bottomed skillet over medium-low heat. Add potatoes and 2 minced, peeled garlic cloves, and stir until potatoes are well coated with margarine and garlic. Season to taste with salt and freshly ground black pepper.

2. Pour 1/2 cup cold water over potatoes, cover skillet with a tight-fitting lid, and smother-fry, stirring occasionally, until potatoes are very tender when pierced with a fork, but not falling apart, 45-60 minutes.