Duck Broth with Grilled Vegetable Timbales with Crispy Parmesan and Asiago

Duck Broth with Grilled Vegetable Timbales with Crispy Parmesan and Asiago

prep time

minutes
cook time

minute
servings
6

Ingredients







































Cooking Instructions

For caramelized onions:


1

Sauté sliced, sweet onions in a skillet with olive oil, clarified butter, red wine vinegar, salt and ground black pepper until liquid is absorbed and onions are caramelized and sticky.


2

Blend caramelized onions with remaining 2 tablespoons parmesan to make the filling. Roll dough out into a thin layer. Cut into twelve 3-inch circles. Brush the egg wash around the rim of each pastry dough circle. Divide the onion-parmesan filling evenly among the pastry circles and spread into an even layer. Fold the pierogies in half, press the edges well to seal, and cook in boiling salted water until they rise to the surface. Remove from water, drain and cool on absorbent toweling.


For fennel, apple and onion relish:


1

In bowl, combine 1/2 pound cored, sliced fennel, 4 ounces peeled, sliced red onion and 3 ounces peeled, cored and sliced Granny Smith apples; toss with olive oil to coat. Grill until tender. Cool slightly and chop to fine dice. Toss with lemon juice and fennel salt (from timbale recipe).


For duck broth:


1

Prepare a rich duck broth using duck sauce made from a roasted duck carcass. Make a raft with egg whites, onion, fennel trimmings, chopped tomato, shiitake stems, parsley stems, black peppercorns, star anise and a bay leaf to clarify. When finished, strain, return to a boil and reduce to desired thickness. Season with salt and pepper to taste.


For fennel oil:


1

Prepare fennel oil by extracting juice from fennel bulbs, straining and reducing to 1/4 cup rich juice. Cool and whip with 1/4 cup olive oil. Use to drizzle over timbales as directed above.


For asiago lace:


1

On parchment-lined baking sheets, trace six 4-inch circles. Scatter 3 ounces asiago cheese, grated into long strips, evenly over circles, using about 2 1/2 tablespoons per circle. Top with another sheet of parchment and invert a second baking sheet over circles. Bake at 375°F for 10 minutes or until cheese is golden and lacey. Serve as directed above, on top of timbales.


Ingredients







































Cooking Instructions

For caramelized onions:


1

Sauté sliced, sweet onions in a skillet with olive oil, clarified butter, red wine vinegar, salt and ground black pepper until liquid is absorbed and onions are caramelized and sticky.


2

Blend caramelized onions with remaining 2 tablespoons parmesan to make the filling. Roll dough out into a thin layer. Cut into twelve 3-inch circles. Brush the egg wash around the rim of each pastry dough circle. Divide the onion-parmesan filling evenly among the pastry circles and spread into an even layer. Fold the pierogies in half, press the edges well to seal, and cook in boiling salted water until they rise to the surface. Remove from water, drain and cool on absorbent toweling.


For fennel, apple and onion relish:


1

In bowl, combine 1/2 pound cored, sliced fennel, 4 ounces peeled, sliced red onion and 3 ounces peeled, cored and sliced Granny Smith apples; toss with olive oil to coat. Grill until tender. Cool slightly and chop to fine dice. Toss with lemon juice and fennel salt (from timbale recipe).


For duck broth:


1

Prepare a rich duck broth using duck sauce made from a roasted duck carcass. Make a raft with egg whites, onion, fennel trimmings, chopped tomato, shiitake stems, parsley stems, black peppercorns, star anise and a bay leaf to clarify. When finished, strain, return to a boil and reduce to desired thickness. Season with salt and pepper to taste.


For fennel oil:


1

Prepare fennel oil by extracting juice from fennel bulbs, straining and reducing to 1/4 cup rich juice. Cool and whip with 1/4 cup olive oil. Use to drizzle over timbales as directed above.


For asiago lace:


1

On parchment-lined baking sheets, trace six 4-inch circles. Scatter 3 ounces asiago cheese, grated into long strips, evenly over circles, using about 2 1/2 tablespoons per circle. Top with another sheet of parchment and invert a second baking sheet over circles. Bake at 375°F for 10 minutes or until cheese is golden and lacey. Serve as directed above, on top of timbales.


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