Crispy Duck, Butter Beans, Sweet Potato Dumplings and Popped Sorghum

Name: Crispy Duck, Butter Beans, Sweet Potato Dumplings and Popped Sorghum
Yield: Yield: 6-8 servings
Cuisine: American
Ingredients: Red Wine Sauce, heated, thyme removed and ½ tablespoon butter whisked in Sweet Potato Dumpling Sauté; Crispy Duck; Red Wine Sauce, heated, thyme removed and ½ tablespoon butter whisked in Sweet Potato Dumpling Sauté; Red Wine Sauce, heated, thyme removed and ½ tablespoon butter whisked in Sweet Potato Dumpling Sauté; 1 cup yellow corn, grilled and cut from cob, sections of kernels intact; Popped Sorghum, as needed; Fresh cracked black pepper, to taste; 1 cup yellow corn, grilled and cut from cob, sections of kernels intact; 3 fresh thyme sprigs; 1 cup red wine; ½ tablespoon unsalted butter; 2 cups duck stock; 4 cloves garlic, crushed; *3 ounces reserved duck fat; 1 cup celery, medium dice; 1 cup onion, medium dice; Sweet Potato Dumplings (reserved boiled dumplings); 1 cup carrots, medium dice; 1½ tablespoons unsalted butter; Sweet Potato Dumplings (reserved boiled dumplings); ¾ cup butter beans or edamame; 2 cups baby Swiss chard; Kosher salt, to taste; ¾ cup butter beans or edamame; 4 cups cold water; ½ cup sea salt; 5 garlic cloves; 2 thyme sprigs; 6 duck breasts (5-7 ounces each, mallard preferred); 6 duck breasts (5-7 ounces each, mallard preferred)

Preparation info

Yield:
6-8
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Crispy Duck

4 cups cold water
½ cup sea salt
5 ga

Americas
United States
Main course

Method

To Brine Duck

In large storage container or Ziploc bag, mix water, salt, cloves, garlic and thyme together. Add duck to mixture and refrigerate for 6-12 hours or overnight to brine.

Sweet Potato Dumplings

To Mix, Shape and Boil the Dumplings

Preheat