Chef/Owner Leighton Fontaine
Osborne Village Cafe
Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat
Ingredients
6 medium eggs
1 cup milk
2 Tbsp seasoning salt
2 Tbsp Montreal chicken spice
3 cups all purpose flour
1 cup salt and vinegar chips
2.2 lbs of duck tenderloins
2 Tbsp very finely diced red peppers
1/2 cucumber, thinly sliced
your favourite garden micro greens
Honey Dill Sauce
1 cup real mayonnaise
1/2 cup honey
juice from 1/2 a lemon
pinch of salt and pepper
1/4 cup chopped fresh dill
Method
- In a large bowl, whisk eggs and add milk. In a separate bowl, add Montreal chicken spice and seasoning salt to flour and mix well.
- Crush chips until they’re 1/2 cm in length. Place duck into flour mixture. Shake off excess flour and place into egg wash. Shovel chips on top of the duck ensuring they stick to the meat.
- Deep fry until golden brown (about 3 min) or bake at 350°F for 8-10 min, turning once.
- Garnish with cucumber, red peppers, and microgreens.
Honey Dill Sauce
- Mix all ingredients in a bowl.
Yield 3 servings