ciao ! cooks
Leighton Fontaine
Osborne Village Cafe
RECIPE INSPIRATION Chef Leighton Fontaine believes in doing diner food right , down to housemade condiments and an on site microgreens garden . His chicken fingers are re-constructed to grown-up standards with hearty pieces of duck cloaked in a potato chip coating . Paired with honey dill sauce made using local ingredients , his take on a favourite finger food maintains casual appeal . Texture and taste is cultivated in these rutabaga fries , where hemp seed hearts add nuttiness and brown sugar gives a hint of sweetness .
Duck Fingers
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
METHOD : 1 . 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 . 2 . 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 . 3 . Deep fry until golden brown ( about 3 min ) or bake at 350 ° F for 8-10 min , turning once . 4 . Garnish with cucumber , red peppers , and microgreens .
Yield 3 servings
28 ciao ! / june / july / two thousand fifteen