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.
3 cups flour
1 tsp salt
1 Tbsp oil
½ cup chopped raw spinach
1 cup milk
½ cup quinoa
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
4 duck legs and thighs
Classic quattro spices
4 shallots, peeled and split
1 bunch thyme
Rendered duck fat, to cover
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.
1 part honey
1 part pomegranate molasses
1 part water
Combine over heat and reduce all to nappe consistency
Garnish and plating
Fresh pomegranate seeds
Dressed arugula leaves
Wedge gorgonzola bleu cheese
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.