DUCK DUCK DUCK
January 7, 2013
Trio of Duck anyone?
Here’s a few words from Chef Jared Wentworth on his thoughts behind the dish…
“The trio of duck was born out of necessity. Being that every aspect of the duck is edible we try to use everything but the quack. The breasts are air hung and allowed to rest for about 10 days to concentrate the flavor. The legs are cured and confited, then picked and rolled with caul fat into a classic crepinette. Finally all the meat of the carcass is scraped and made into an emulsified meatloaf. To top it off all the offals are baked into a savory bread pudding . That’s the whole duck.”
photo: Clayton Hauck