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Duck Broth with Grilled Vegetable Timbales with Crispy Parmesan and Asiago

Servings: 6


1 1/2 tablespoons clarified butter
1 1/2 tablespoons vegetable oil
Crispy Wisconsin parmesan cheese pierogies (recipe follows)
Grilled vegetable timbales (recipe follows)
6 cups duck broth, very hot (recipe follows)
Fennel oil (recipe follows)
Wisconsin asiago cheese lace (recipe follows)

To assemble appetizer: In non-stick skillet heat butter and oil; add crispy Wisconsin parmesan cheese pierogies and sauté until crisp and browned. Drain and keep warm. Place grilled vegetable timbale in center of heated soup plate. Ladle hot duck broth around timbale. Garnish plate with two hot pierogies. Drizzle fennel oil over timbale and top with Wisconsin asiago cheese lace. Repeat with remaining five servings.

For Crispy Wisconsin Parmesan Cheese Pierogies:
1 cup flour
1/2 teaspoon fennel seed, ground
Ground red pepper, to taste
1/4 cup unsalted butter, diced, chilled
5 tablespoons Wisconsin parmesan cheese, grated and divided
1/4 cup sour cream
1/4 cup caramelized onions (recipe follows)
1 tablespoon clarified butter or vegetable oil
1 tablespoon olive oil
1 egg yolk, whipped with 1 tablespoon water to make egg wash

For Crispy Wisconsin Parmesan Pierogies:
In the bowl of food processor with steel blade, combine flour, fennel and red pepper to distribute evenly. Add chilled butter and run machine until butter is the size of small peas. Add 3 tablespoons parmesan and all of the sour cream and pulse the machine just until the dough forms. Turn the dough out onto a floured work surface and gently pat into a ball. Cover and refrigerate 2 hours.

For Grilled Vegetable Timbales:
2 tablespoons kosher salt
1 1/4 teaspoons fennel seed, ground and toasted
1/2 teaspoon black pepper, coarsely ground
1 1/2 pounds peeled Idaho potatoes, sliced 1/4 inch thick
1/3 cup olive oil, divided
1 teaspoon minced garlic, divided
1/2 cup dry white wine
18 fresh shiitake mushroom caps (about 2 1/2 inches wide)
2 tablespoons fresh lemon juice
Fennel, apple and onion relish (recipe follows)
1 cup plus 2 tablespoons Wisconsin asiago cheese, grated and divided

For Grilled Vegetable Timbales:
Combine salt, fennel and pepper and grind to blend until even. In bowl, toss potato slices with fennel salt to taste, 2 to 3 tablespoons olive oil and 1/2 teaspoon garlic to coat evenly. Lay potatoes on parchment lined baking sheet(s) and roast at 375° F for 12 minutes. Pour wine evenly over potatoes and roast another 5 minutes. Remove from heat and cool. Reserve.

Remove stems from shiitakes (use stems when making duck broth). Toss caps with 2 to 3 tablespoons olive oil, fennel salt to taste and 1/2 teaspoon garlic to coat evenly. Grill shiitakes over hardwood charcoal for 2 minutes on both sides. Place in a bowl, add lemon juice and toss to coat evenly. Marinate 10 minutes.

Assemble Timbales:
Oil 6 timbale molds (2 1/2x3 inches). In each mold, place 2 slices potato, to cover bottom. Top with 1 1/2 tablespoons fennel, apple and onion relish and 1 tablespoon grated Wisconsin asiago cheese. Place a shiitake, cap side up, on top. Repeat to make 3 layers ending with shiitake on top. Repeat with remaining timbales. Bake at 375°F for 12 to 15 minutes. Remove from heat and let rest for 2 minutes before unmolding.

Cooking Directions:

For caramelized onions: 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.

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: 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: 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: 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: 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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