tcbalut.jpg
Bravo TV
To help put the Seattle back in Top Chef: Seattle , Voracious is partnering with The International Culinary School at The Art Institute

"/>

Top Chef: Seattle: Make Last Night's Winning Balut the Way Culinary Students Do

tcbalut.jpg
Bravo TV
To help put the Seattle back in Top Chef: Seattle, Voracious is partnering with The International Culinary School at The Art Institute of Seattle to provide a local interpretation of the previous night's winning dish. Each week, two chef instructors will choose the best recipe from a pool of student submissions: This week's recipe was created by baking and pastry student Julie Dale.

When Sheldon chose a Filipino focus for his Restaurant Wars entry, he knew he was venturing into culinary territory that was largely unfamiliar to potential diners and fellow chefs. The only dish crossed off teammate Josh's Filipino food life list was balut, the boiled fertilized duck embryo that commonly surfaces in "weird food" features. For his version of the delicacy, Josh dispensed with everything but the idea of egg and duck, serving duck confit over a poached egg with foie gras mousse.

Dale tweaked Josh's winning recipe even further, finding inspiration in his preparation for quinoa spinach crepes with duck confit. Anxious hosts can take comfort in knowing their guests will never guess the eggy dish has anything to do with a feathery bird fetus.

fred_v2.jpg
fred_v
Quinoa and Spinach Crepes

Crepes

Ingredients

3 cups flour

1 tsp salt

6 eggs

1 Tbsp oil

½ cup chopped raw spinach

1 cup milk

½ cup quinoa

Method

1. Mix flour and salt

2. Add whisked eggs

3. Blend the one cup of milk with the spinach to make spinach milk.

4. Add spinach milk to mixture.

5. Adjust to crepe consistency with additional milk as needed

6. Mix quinoa through batter.

7. Cook crepes

Duck Confit

Ingredients

4 duck legs and thighs

Classic quattro spices

4 shallots, peeled and split

1 bunch thyme

Rendered duck fat, to cover

Method

1. Place spices, shallots and thyme below and above duck legs and thighs.

2. Cover all with duck fat.

3. Place in low temperature oven (225 degrees F) for six to seven hours.

Pomegranate Glaze

Ingredients

1 part honey

1 part pomegranate molasses

1 part water

Method

Combine over heat and reduce all to nappe consistency

Garnish and plating

Ingredients

Fresh pomegranate seeds

Dressed arugula leaves

Wedge gorgonzola bleu cheese

Method

1. Fill crepe with confit, arugula chiffonade and crumbled bleu cheese

2. Quattro fold and fry in butter

3. Serve with pomegranate seeds, pomegranate glaze, dressed arugula and gorgonzola wedge.

Follow Voracious on Facebook & Twitter. Follow me at @hannaraskin

 
comments powered by Disqus

Friends to Follow