White potatoes are sliced into thick-cut fries and cooked in peanut oil and duck fat to serve as the basis for the duck and corn & crab relish in this inspired dish. Created by Sandi Sheppard, this was one of the Top 10 finalist recipes from the World Recipe Championship competition at the 2014 World Food Championships. World Recipe Championship competitors were challenged to create a signature dish using two required ingredients: cheese and potatoes.
Duck Fat Fries
6 medium white potatoes, cut into 1/4″ fries, 1 1/4″ long
12 ounces duck fat
3 cups peanut oil
2 teaspoon hickory smoked sea salt
Scotch Bonnet Corn & Crab Relish
1 packet crab boil
2 lb. king crab legs
4 slices duck bacon
2 ears sweet corn
1/2 cup Scotch bonnet pepper jelly
Cognac Duck Nage
1/2 cup cognac
1/2 ounce dried mushrooms, stir-fry mix
1 tablespoon European butter
1 tablespoon duck fat
1/3 cup diced cipollini onions
4 ounces diced cremini mushrooms
2 tablespoon unbleached flour
1 1/2 cups beef stock
1 cup chicken stock
1 teaspoon liquid smoke
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon. dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon seasoned salt
1/2 teaspoon smoked sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground peppercorn medley
8 ounces cooked shredded cuck leg meat
6 ounces smoked Cheddar cheese, diced
6 ounces sharp white Cheddar, diced
4 ounces mascarpone cheese
8 ounces Cheddar cheese curds
1 bunch parsley
1/4 cup balsamic glaze
Prep Time: 30min | Cook Time: 30min
Directions for Duck Fat Fries:
Lightly spray the inside of 6 mini loaf pans (6″ x 3 1/2″) with cooking spray.
Preheat a gas grill, 1 burner only, on medium heat.
Put fries into a bowl of cold water for 10 minutes, then rinse, drain, and dry.
Heat peanut oil and duck fat in a Dutch oven or stockpot to 350 degrees F.
Working in batches, add potatoes to the oil carefully and fry until browned, about 6 minutes.
Drain on paper towels, toss with smoked salt, then place on a grill mat or grill-safe baking sheet and place over indirect heat, covered, for 10 minutes.
Directions for Scotch Bonnet Corn & Crab Relish:
Bring water to a boil in a stockpot with crab boil seasoning and cook crab legs for 4 to 5 minutes.
Drain, cool slightly, and remove meat from shells.In a skillet on medium-low, fry the duck bacon until crisp, about 8 minutes.
Drain on paper towels and dice.
Remove the husks from the corn and grill for 15-20 minutes, until charred and kernels are tender.
Cool, then cut corn from the ears and place into bowl.
Add the crab meat, diced bacon, and pepper jelly.
Directions for Cognac Duck Nage:
Place the cognac in a small saucepan on medium-high and bring to a boil.
Add the dried mushrooms, cover, turn off heat, and let sit for 15 minutes.
Strain, reserve liquid, and dice the mushrooms.
Heat the butter and duck fat in a skillet on medium.
When melted, add the onions and mushrooms and sauté for 3 minutes.
Whisk in the flour and cook for 30-40 seconds, then whisk in the reserved cognac and stocks and cook for another minute.
Add the remaining ingredients and simmer for 10 minutes.
Remove from heat, cover, and keep warm until needed.
To assemble, line the bottom of each loaf pan with cubes of smoked Cheddar and white Cheddar.
Add a layer of fries, then spoon on some of the mascarpone and another layer of Cheddar cheeses.
Add another layer of fries and cover the top with more cubes of the Cheddar cheeses.
Place on a grill mat or grill-safe baking sheet and place over indirect heat, covered, for about 10 minutes.
Turn the loaf pans upside down on the center of serving platters. Spoon the nage around the loaves. Cover the tops with sprigs of parsley, then top with a layer of the relish. Garnish the sauce with crumbled Parmentino and Cheddar cheese curds.
Drizzle each with balsamic glaze and serve.
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