DUCK RILLETTES
Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P1DT12h6m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl.
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture.
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil.
- Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight.
- Pick meat from bones and place in a bowl.
- Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl.
- Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 9.5 g, Cholesterol 83.7 mg, Fat 40.9 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 16 g, Sodium 3011.2 mg, Sugar 0.2 g
CREAMY CORN DIP WITH CROSTINI
This dish combines tangy Greek yogurt, sweet corn and fresh herbs in a cool, creamy dip that'll keep you coming back for more. "Milking" the cob is a quick and easy way to make sure you get every last bit of flavor out of fresh sweet corn.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield About 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the baguette, olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a rimmed baking sheet. Bake until the bread is golden brown and toasted, about 10 minutes. Let cool on the baking sheet about 20 minutes; you can store the crostini in an airtight container for up to 2 days.
- Meanwhile, use a sharp knife to shave the kernels from the ears of corn and transfer the kernels to a medium bowl.
- Once the corn kernels are removed, "milk" the cobs by scraping a butter knife over the them, releasing the remaining milky liquid and letting it drip into the bowl.
- Melt the butter in a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the corn and any milk scraped from the cobs and season with 1 teaspoon salt and a few grinds of black pepper. Increase the heat to medium high and cook, stirring occasionally, until the corn is bright yellow and tender, about 3 minutes. Remove from the heat.
- Stir the yogurt, cream cheese, lemon juice and cayenne together in a large bowl until combined. Fold in the corn mixture. Gently fold in the dill, parsley and chives until combined. Refrigerate until cold, about 1 hour.
- Transfer the dip to a serving bowl and garnish with the extra dill fronds. Serve the dip chilled with the crostini.
BURRATA CROSTINI
[DRAFT]
Provided by Food Network
Time 20m
Number Of Ingredients 11
Steps:
- For the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette. To assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.
RIB-EYE CROSTINI
Steps:
- Preheat the oven to 400 degrees F.
- Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes.
- Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper.
- Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the vegetable oil, swirling to coat. Add the steak and cook until deeply browned on the underside, about 4 minutes.
- Turn the steak over and cook another 3 minutes, then transfer to the oven and cook until an instant-read thermometer inserted into the center of the steak registers 120 to 125 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest for 10 minutes.
- Thinly slice the steak against the grain; arrange the slices on the baguette toasts. Sprinkle with finishing salt. Top each crostini with a dollop of the horseradish cream and sprinkle with chives.
TURKEY CROSTINI
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup mayonnaise, 3 tablespoons chopped chives, and salt and pepper. Spread on toast rounds and top with shredded leftover roast turkey, sliced avocado and crumbled bacon. Drizzle with olive oil.
DUCK RILLETTE
Steps:
- Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat.
- Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and store in the refrigerator for up to 1 week
DUCK RILLETTE
Steps:
- In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.
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