Chef Elle’s Duck Puffs
In just a few weeks, family and friends will travel near and far to see high school and college seniors complete that special milestone.
After turning the tassel, posing for countless pictures, hugging grandparents, it’s time to party.
And it’s not just any party.
This is the final send-off. It’s like a rites of passage and not to be taken lightly.
Even though longtime Live At 9 viewer, Jane, has already thrown two graduation parties, the pressure is still on.
So Chef Elle is back with a recipe and tips to ensure her youngest doesn’t feel slighted.
This recipe is sure to get a passing mark. And true to form, she’s keeping it fresh and easy.
Duck Puffs as prepared by Chef Elle
1 lb. duck meat
3 oz. duck fat
2 shallots (sauteed)
1 black garlic bulb
2 t Summer savory
2 t fresh parsley
1 1/2 t sea salt
1/2 t pepper
1/4 c red wine
2 T grapseed oil
3/4 c corn flour
1/4 c rice flour
3/4 t sea salt
cold seltzer water
Food processor, thermometer, measuring spoons, plastic film, meauring cup, spoon, non stick skillet, skewers, medium pot, liquid measuring cup, mixing bowls, whisk
Old School Translations
T = tablespoon; t = teaspoon; c = cup
The following ingredients must be extremely cold: duck, duck fat and wine.
Place duck, fat, garlic, shallots, herbs, salt and pepper into food processor. While processing, add wine and allow to mix until smooth. Remove from canister and form links (see video). Refrigerate at least three hours.
Preheat oven to 375° Fahrenheit. Remove sausages from refrigerator and allow to rest ten minutes.
To cook duck sausages, heat grapeseed oil in skillet. Add sausages and place in oven. Cook until internal temperature registers 160° Fahrenheit. Remove from skillet and allow to rest.
Mix ingredients resemble thick cake batter.
Heat oil in pot. Insert skewers into sausages. Dip in batter and slowly add to hot oil. Cook until golden on all sides. Slowly remove and place on paper towels.
Transfer to individual serving dishes and enjoy (see image). Yields approximately 10 (2″) servings. To accommodate a larger crowd, simply double or triple the ingredients.
Fresh Followers can get tips and recipes mentioned on air by visiting http://www.chefellegreen.net.
As always, the ingredients are organic and fresh. And for quality assurance an optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment sponsored by Double Door Marketing
© 2012 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green and reprinted with permission. Credits: Food Styling and Photography: Hillary Maloney; Copywriting: Denise Green