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Bin 77's Duck Confit Beignets

4 years 11 months 1 week ago Wednesday, August 13 2014 Aug 13, 2014 August 13, 2014 7:58 AM August 13, 2014 in Recipes
Source: WBRZ
By: Hunter Robinson

BATON ROUGE - Bin 77 Chef David Dickensauge and Scott Callais with Juban's stopped by 2une in this morning to talk about the Epicurean Society and whip up some Duck Confit Beignets.


10 oz diced duck confit
1 oz Worcestershire
1 oz crab boil
1 tbsp creole seasoning
1 oz Tabasco sauce
1 splash truffle oil
1 pinch salt
1 pinch pepper
2 oz sugar
8 eggs yolks
8 egg whites
6 oz dark beer
2 cups flour
1 cup cornstarch
½ cup buttermilk
1 oz duck fat

In a mixing bowl, add all spices, liquids, and egg yolks and mix. Add flour and corn starch. Whip egg whites to stiff peaks, fold in buttermilk and duck fat. Stir and fold in both mixtures until evenly mixed.

For Cayenne Powder Sugar Garnish:
½ cup powder sugar
1 oz cayenne pepper

For Dirty Rice:
½ tbsp. butter or duck fat
¼ lb ground pork
½ cup minced yellow onion
¼ cup minced celery
¼ cup minced dried ancho chile
3 minced garlic cloves
¼ tsp cayenne
¼ tsp freshly ground black pepper
¼ tsp ground cumin
1/3 tbsp dried thyme leaves
1 tbsp dried oregano
3 tbsp finely chopped duck liver
2 dried bay leaves
1 tbsp unsalted butter
2 cups chicken stock
1 cup basmati rice
½ tsp kosher salt

Place the butter and ground pork in a heavy lidded pot over medium-high heat. Cook for 10 minutes, on occasion stirring to break up the pork. Add onion, celery, poblano and garlic. Stir well to start removing some of the browned meat bits from the bottom. In a small bowl, mix the cayenne, black pepper, paprika, cumin, thyme and oregano. Add to pot and stir well. Add duck livers and cook for 2 minutes.

Add bay leaves, butter, stock, rice, and salt. Cover and bring to a boil and then simmer for 20 minutes, or until rice is tender. Discard bay leaves and serve rice.

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