Duck ham & cheese, brioche bread, duck cracker jacks & sea salt. - Cincinnati News, FOX19-WXIX TV

Duck ham & cheese, brioche bread, duck cracker jacks & sea salt.

Duck ham & cheese, brioche bread, duck cracker jacks & sea salt.

Duck Ham

2 Duck Breasts (skin removed)

2 qt water

1/8 c. salt

1/8C. sugar

1/4t whole clove

1 1in. cinnamon stick

1/4t. whole coriander

1/2t. whole black peppercorn.

Pinch of fennel seed

Pinch of Mustard seed

Mix seasonings and water and stir to dissolve salt and sugar, heat slightly until sugar is dissolved. Completely chill the liquid and add the duck breast. Let duck sit in brine for 3 full days. After three days remove duck, and place in a roasting pan with a small amount of water. Cook at a low temperature (170 degrees) for 2-3 hours or until duck reaches 145 degrees when a thermometer is inserted into the thickest part. Remove duck from oven and chill for 1 day uncovered in the refrigerator. Thinly slice for sandwiches, just before assembling.

Brioche

Sponge:

1/4 cup + 2T Whole Milk

1T Yeast

1/4 cup + 2T Bread Flour

Dough:

3 Eggs, room temperature

1 cup Bread Flour

1T Sugar

1T Salt

2 sticks Butter, softened at room temperature

For the sponge:

Heat milk gently to 110 degrees, or approximately skin temperature, Sprinkle yeast over warm milk and add flour. Mix carefully to create a soft dough, and allow to double in volume in a warm place.

For the dough: (It is very important that all wet ingredients be at room temperture.)

Using a paddle and the mixer, knead your proofed sponge and gradually add eggs slowly, fully incorporating each before adding another. When all the egg has been absorbed add flour, salt and sugar. Incorporate butter very gradually until a soft and sticky dough has formed. Press into loaf pan that has been buttered on all sides. Bake at 375 until golden.

Cracklings

Remove the fat from each duck breast and cut into long strips. Salt liberally and place on a sheet pan. Roast at 300 degrees until all the fat has rendered, and the strips are crisp and brown. Set aside the rendered, liquid fat to cook the popcorn.

Pop Corn

1/4 C. Pop corn kernels

1oz duck fat

1oz butter

Heat oils until gently shimmering in a large soup pot. Add popcorn all at once, shaking to evenly distribute. Continue to shake the pot until the sound of popping kernels slows considerably. While still popping, Remove from heat and pour into a large bowl to stop cooking. Some kernels will remain unpopped, discard.

Caramel:

1 1/2 cups Brown Sugar, packed

1/4 cups Water

1T butter

Candy Thermometer

Dissolve sugar and butter in water in a small sauce pan over high heat. Cook until the mixture reaches 235 degrees (soft ball stage). Add popped pop corn all at once and spread on a cookie sheet covered in parchment or waxed paper. Allow to cool, taking care to separate the kernels when they are cool enough to handle.

Assembly

Slice brioche into small even pieces, buttering one side of each half, as in grilled cheese, spread dijon mustard, layer duck breast and baby swiss cheese. Place each sandwich in a pan over medium heat until bread has browned and cheese in melted. Cut into triangles. Toss together cracklings and popcorn, and place in a small bowl, garnish with coarse sea salt.

Recipe by Chef Mark Bodenstein & Sous Chef Sara Whitman

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