Duck fat wings with Grilled Cobblets

Duck fat wings with Grilled Cobblets | 0 Comments
From Bananas Foster French Toast, Aired on Fri 8/14
Chef Jeff Henderson, Appetizer
Instructions

Duck fat wings with Grilled Cobblets

WHAT TO GET

Duck fat wings

6 un-split duck wings

½ gallon duck fat

2 cups all purpose flour

2 tablespoons cajun spice

1 tablespoon kosher salt

¼ cup garlic powder

¼ cup onion powder

salt to season

Cobblets

2 shucked fresh corn ears

1 charred jalapeno pepper, fine-diced

½ c queso fresco

2 tablespoons minced garlic

juice of 2 limes

1 stick butter

⅓ bunch minced parsley

WHAT TO DO

Duck fat

1.    heat duck fat to 350 degrees

2.   combine all dry ingredients in ziplock

3.   bread duck fat wings by shaking up closed large ziplock bag of flour mixture and duck wings

4.   shake off excess flour on duck wings and submerge in duck fat

5.    fry for about 15 minutes, until dark-golden brown

Cobblets

1.    place corn on high heat gas burner, occasionally turning for equal and light char.

2.   rub corn with stick of butter evenly

3.   mix all other ingredients

4.   coat corn with mixture

Ingredients
  • 6 un-split duck wings
  • ½ gallon duck fat
  • 2 cups all purpose flour
  • 2 tablespoons cajun spice
  • 1 tablespoon kosher salt
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • salt to season
  • 2 shucked fresh corn ears
  • 1 charred jalapeno pepper, fine-diced
  • ½ c queso fresco
  • 2 tablespoons minced garlic
  • juice of 2 limes
  • 1 stick butter
  • ⅓ bunch minced parsley

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