DUCK FAT PROFITEROL with FOIE GRAS MOUSSE and DUCK FAT SALTED CARAMEL

by Hudson Valley Chef of Product Development, Jenny Chamberlain

Ingredients

 Water ½ cup

 Rendered Duck Fat 3 Tbsp

 Salt ¼ tsp

 All-purpose flour ½ cup

 Whole Eggs 2

 Nutmeg Pinch

Method

 PLACE WATER, DUCK FAT, SALT IN A MEDIUM SIZE POT AND BRING TO A BOIL ON THE STOVE. LOWER THE HEAT, ADD THE FLOUR AND STIR WITH A WOODEN SPOON UNTIL COMPLETELY INCORPORATED AND THE DOUGH IS COMING AWAY FROM THE SIDE OF THE POT. CUT THE HEAT AND ALLOW TO COOL.

ADD THE NUTMEG, THEN MIX IN THE EGGS ONE AT A TIME. DO NOT ADD THE NEXT EGG UNTIL THE PREVIOUS IS FULLY INCORPORATED. YOU CAN DO THIS BY HAND OR WITH A STAND MIXER EQUIPPED WITH THE PADDLE ATTACHMENT. SPOON THE BATTER INTO A PIPING BAG FITTED WITH A STAR TIP.

LINE A BAKING SHEET WITH PARCHMENT PAPER OR USE A NON-STICK TRAY PIPE OUT 1” DIAMETER CIRCLES A MINIMUM OF AN INCH APART AS THEY WILL EXPAND WHILE BAKING. WET YOUR FINGER AND SMOOTH OUT ANY PEAKS FROM PIPING TO AVOID BURNT TIPS.

COOK IN A 375 *F OVEN FOR 25-30 MINUTES, UNTIL GOLDEN BROWN ON THE OUTSIDE AND DRY ON THE INSIDE. ALLOW THE PROFITEROLS TO COOL. SLICE IN HALF AND FILL WITH HUDSON VALLEY MOUSSE OF DUCK FOIE GRAS OR BLOC WITH TRUFFLE.

TOP WITH DUCK FAT SALTED CARAMEL.

DUCK FAT SALTED CARAMEL

Ingredients

 WATER 3/4 cup

 CORN SYRUP 1 TBSP

 SUGAR ¾ CUP

 SALT 1 TSP

 DUCK FAT 1 TBSP

 HEAVY CREAM, HOT- ½ CUP

Method

 HAVE YOUR HEAVY CREAM HEATED AND READY IN A SEPARATE POT. ADD WATER, SUGAR AND CORN SYRUP TO A MED SIZE SAUCE POT. PLACE ON STOVE OVER MED HEAT, STIR UNTIL DISSOLVED. DO NOT WALK AWAY. COOK UNTIL AMBER IN COLOR, IMMEDIATELY TAKE OFF HEAT.

ADD WARM HEAVY CREAM IN SMALL INCREMENTS AT FIRST TO AVOID BUBBLING OVER. WHISK IN THE DUCK FAT AND SEASON WITH SALT.

SPOON OVER TOP OF THE DUCK FAT PROFITEROLES, STUFFED WITH HUDSON VALLEY FOIE GRAS MOUSSE OR BLOC WITH TRUFFLE.