Page 95 - SFC - V15

For the Brine:
• Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
• Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs
or spices sticking to the skin. With a knife and pair of kitchen shears, cut the chicken up into 8 pieces: 2 legs, 2 thighs, 2 breast halves and 2 wings.
For the Coating:
• Bring the peanut oil to 330˚F. in the 6 quart sauté pan.
• Mix the coating ingredients together in a bowl and place the buttermilk in a second container. Just before frying, dip each piece of chicken into the coating, patting off the excess, then
into the buttermilk and back into the coating. Place the chicken
on a parchment lined sheet tray.
• When the oil has reached the proper temperature, carefully
lower the pieces of dark meat into the oil. The temperature
of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle salt.
• Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked.
• Remove to the tray, sprinkle with salt and turn off the heat under the oil. Let the chicken rest for a few minutes to cool slightly. It is very hot when it comes out of the oil.
• While the chicken rests, add the herb sprigs to the hot oil and let them cook and crisp for a few minutes. Arrange the chicken on the serving platter and garnish with the fried herb sprigs.
Coffee Barbeque Glazed Duck Breast with Butternut Squash Puree, Winter
Turnips and Hazelnut Relish
Executive Chef Yuko Kajino Serves 4
Ingredients:
4 Duck Breasts
1/2 tsp Salt
1/4 tsp Ground Black Pepper
4 tbsp Brown Sugar
2 tbsp White Wine Vinegar
3 tbsp Coffee Barbeque Rub (Terra spice)
Hazelnut Relish:
4 tbsp Hazelnuts, chopped 2 tbsp White Balsamic
1/2 tsp Shallots, chopped 1/2 tsp Parsley, chopped
Butternut Squash Puree:
1 lb Butternut Squash, peeled and sliced 2/3 cup Chicken Stock or Vegetable Stock 4 tbsp Heavy Cream
1/2 tsp Salt
For the Butternut Squash Puree:
• In a saucepan over medium heat, bring the squash, chicken stock to a simmer. Cover and cook for 10-14 minutes, until the squash is tender. Using a food processor, puree the mixture with the cream; serve hot.
How to make seared duck breast with glaze:
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Cut small slits in the skin side of the duck breast, without slicing all the way into the esh. Season the duck on both sides with the salt and pepper.
Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 5-7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional minute. Transfer them to a plate and cover it with foil to retain warmth.
Pour the rendered duck fat into a clean container and save it for other culinary uses. Turn the heat up to medium and deglaze
the skillet with the brown sugar, coffee barbeque rub and white wine vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.
Return the duck breasts to the pan, turning them a few times
to coat them evenly with the coffee glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and the hazelnut relish.
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Recipes