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Duck Fingers

Chef/Owner Leighton Fontaine
Osborne Village Cafe

Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat

6 medium eggs
1 cup milk
2 Tbsp seasoning salt
2 Tbsp Montreal chicken spice
3 cups all purpose flour
1 cup salt and vinegar chips
2.2 lbs of duck tenderloins
2 Tbsp very finely diced red peppers
1/2 cucumber, thinly sliced
your favourite garden micro greens

Honey Dill Sauce
1 cup real mayonnaise
1/2 cup local honey
juice from 1/2 a lemon
pinch of salt and pepper
1/4 cup chopped fresh dill

1. In a large bowl, whisk eggs and add milk. In a separate bowl, add Montreal chicken spice and seasoning salt to flour and mix well.
2. Crush chips until they’re 1/2 cm in length. Place duck into flour mixture. Shake off excess flour and place into egg wash. Shovel chips on top of the duck ensuring they stick to the meat.
3. Deep fry until golden brown (about 3 min) or bake at 350°F for 8-10 min, turning once.
4. Garnish with cucumber, red peppers, and microgreens.

Honey Dill Sauce
Mix all ingredients in a bowl.

Yield 3 servings

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