Ingredients
-
-
8
-
-
8
-
12
-
6
-
1/2
-
2
-
2
-
-
2
-
-
1
-
1/2
-
1
Directions
Steps
|
1
Done
|
Tea-Smoked Duck Breast: |
|
2
Done
|
Rub Cleaned Breasts With Chinese Five Spice, Kosher Salt. Allow to Dry/Cure in Refrigerator For One Day. Remove from Cooler and Place in the Cold Smoker. |
|
3
Done
|
Smoke For Twenty Minutes With a Healthy Sprinkle of Oolong Tea Leaves and a Smoldering Stack of Hardwood (apple, Pecan Peach, Pecan) Wood Chips. |
|
4
Done
|
Remove from Smoker and Render the Skin Crispy, Flip the Breast and Continue to Cook Until the Breast Is Rare (internal Temperature 115 Degrees F). |
|
5
Done
|
Place Cooked Breast on a Sheet Tray, Allow to Cool One Hour, and Then Fully Freeze in the Freezer. |
|
6
Done
|
Duck Confit: |
|
7
Done
|
Day 1: |
|
8
Done
|
Place Duck Legs on Sheet Pan Racks and Sprinkle With a Healthy Layer of Kosher Salt and Black Pepper. Spread Thyme Sprigs and Garlic Across Legs to Evenly Coat (1 Oz Thyme Per Tray, Cup Garlic Per Tray) Allow to Cure Overnight in the Walk-In. |
|
9
Done
|
Day 2: |
|
10
Done
|
Remove Duck Legs from the Cure and Rub Off the Garlic, Salt, Pepper, and Thyme Mixture. Place Legs Into a Large Pan and Cover With Melted Duck Fat. Cover Pan With Foil and Cook in a 300 Degree Oven For 4-5 Hours. Duck Should Be Above 165 Degrees and Be Tender Enough to Pull. |
|
11
Done
|
Pull Meat from the Bones and Remove Skins. Layer the Pulled Meat Thinly on Sheet Trays to Cool. Cool to Room Temp For One Hour and Then Place on Speed Rack in Walk-In. Cool Overnight. Once Fully Cooled Overnight, Store Into Quart Containers. |
|
12
Done
|
Lemon Goat Cheese Dip: |
|
13
Done
|
Mix Goat Cheese, Milk and Lemon Thoroughly in Stand Mixer. (do not Over Mix It Will Break). Season to Taste and Refrigerate. |
|
14
Done
|
Kennebec Chips: |
|
15
Done
|
Slice Potatoes Into Long, Wide and Thin Slices the Thickness of a Playing Card. Fry at 300 Degrees Until Golden (3-4 Minutes). Season With Kosher Salt Immediately After Removing from Hot Oil. |
