RECIPES
Green Bean & Duck Poutine
120 min
prep time
120 min
total time
servings
Print:
Ingredients
15 g Shichimi togarashi, divided
1 tbsp. Sugar
1-1/2 tsp. Salt, divided
100 g Boneless duck breast (or duck breast portion for Trial Recipe)
2 fl oz Chicken stock
3/4 fl oz Diana Beef Gravy
1/2 fl oz Red wine
1 tsp. Corn starch
1/2 fl oz Water
25 g Aji amarillo pepper paste
1/2 fl oz Olive oil
2-1/2 fl oz Red or amber beer
2 cup Flour
2 cup Potato starch
1/8 tsp. Black pepper
170 g Fresh green beans, trimmed
29 g Shishito peppers, sliced
29 g Kraft Cheddar Cheese Curds
29 g Kraft Shredded Monterey Jack Cheese
29 g Kraft Shredded Parmesan
Instructions
Preparation Steps
- Combine15 g togarashi (or 3.75 g togarashi for Trial Recipe), sugar and 6 g salt (or 1.5 g salt for Trial Recipe); rub evenly onto duck. Refrigerate 1 hour.
- BringChicken stock, gravy and wine to boil in saucepan on medium-high heat, stirring frequently; simmer on low heat 5 min., stirring occasionally. Mix corn starch and water until blended; whisk into gravy mixture along with the amarillo pepper paste. Cook and stir 1 min. or until thickened. Keep gravy warm until ready to use.
- HeatOil in large skillet on medium-high heat. Add duck, skin side down; cook 4 to 6 min. or until skin is crisp. Transfer duck to sheet pan. Bake in 325ºF convection oven 5 min. or until duck is cooked to medium (155ºF) or desired doneness. Remove duck from oven. Let stand 10 min. Cut duck into thin slices; keep warm.
- CombineBeer, flour, potato starch, black pepper, remaining 45 g togarashi (or remaining 11.25 g togarashi for Trial Recipe) and remaining 3 g salt (or remaining 0.75 g salt for Trial Recipe) in large bowl. Add beans; mix lightly.
- AddBeans, in small batches, to deep fryer heated to 350ºF; cook 2 to 3 min. or until golden brown. Drain well. shishito peppers, in small batches, to deep fryer; cook 1 to 2 min. or until golden brown. Drain well.
- CombineCheeses.
- FOR EACH 4-SERVING SHARED APPETIZER:
- Place169 g green beans in large serving dish; top with 80 g duck, 29 g shishito peppers and 85 g cheese mixture. Drizzle with 90 mL warm gravy.
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