Command of the English language has never been my strong point, which is becoming ever apparent the longer I keep up this blog. Be that as it may, the show must go on. No half truths today, no parading around my families dirty laundry for the enjoyment of others. No, today is just a plain, old fashion, boring food blog.
What I lack in verbal creativity, I more than make up for in culinary ingenuity. This dish was inspired by our recent teal pilgrimage to Wild Wing Ranch. It is unique, it is flavorful and takes some time to prepare. That said, it is sure to please even the most unrefined palates.
2 legs duck confit*
1 sour dough bagette
4 oz goat cheese
4 oz bacon jam
4 garlic cloves, halved
2 oz olive oil
¼ c cilantro, chopped
Duck Crackl’n, recipe follows
*For duck confit recipe, click on Emril’s Duck Confit
Preheat the oven to 400 degrees F.
Slice bagette ½ inch thick on the bias. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. With a knife, smear a moderate layer of goat cheese on bagette. Then spoon on a healthy portion of bacon jam, duck confit, cilantro and a drizzle of Out Back. Top with duck crackl’n and serve.
In a cast iron skillet, heat reserved duck fat over medium-high heat. Take duck skin off the duck confit and place in skillet. Cook skin for 5 to 7 minutes or until light and crispy.