Page 28 - March & April

26 MYROUSESEVERYDAY MARCH | APRIL 2013
We went hunting for the perfect ducks for our customers and found them
right here at home on a family farm located in Tangipahoa Parish. You can
see it’s a true labor of love and a devotion to craft and quality for these three
families of farmers who raise and process ducks at Chappapeela Farms. The
40-acre operation in Husser, Louisiana, is the only duck farm in the South,
and they cleave to tradition: ducks are fed an all-natural grain diet with no
antibiotics, and allowed to forage on natural vegetation.
Until recently Chappapeela Farm’s prized Pekin and French white Muscovy
ducks were reserved exclusively for high-end restaurants owned by chefs and
restaurateurs like John Besh, Emeril Lagasse and Dickie Brennan. But we were
determined to bring these rich, uniquely flavored local birds to our customers.
I can’t wait for you to try these ducks; they really have that farm to table taste.
I’m an avid duck hunter and cook. Last time I had friends at our camp, I made
broiled Muscovys and Pekins with Steen’s syrup and served them with what
else but Duckhorn wine.
– Donny Rouse
Buy whole, fresh ducks in our Butcher Shop or enjoy chef-prepared ducks from our Chef ’s Case.
In a heavy gauge sauté pan, over medium low heat, place duck legs
and cook 15-20 minutes until skin is well browned. Remove the duck
and pour off all but 1 teaspoon of the fat and reserve. Cook onions until
well caramelized and quite brown.Add 3 tablespoons water and scrape
the bottom of the pan with a wooden spoon to loosen any brown fond
sticking to the bottom of the pan until water evaporates. Remove the
skin from the leg, reserve and shred the meat into a bowl. Place onions
in the same bowl. Place skin back in pan and cook until skin is quite
crispy (5-10 minutes) remove, chop and add to meat mixture.
Build quesadillas by laying out four tortillas, place equal portions of
meat mixture on each, sprinkle each with green onions, pickled jalapeno
and top with cheese. Spread avocado cream on the remaining tortillas
and place on top of first four. Brush each with reserved duck fat and
place in a skillet over high heat (but not smoking) and cook until golden
brown, brush again with reserved fat and flip cooking until
golden brown and cheese has melted. Remove and keep
warm. Repeat process until all are cooked. Cut each into
quarters, serve with salsa verde, lime wedges and cilantro.
Local Ducks from
CHAPPAPEELA FARMS
WHAT YOU WILL NEED
4 duck confit legs
½ onion, julienned
4 ounces smoked Gouda cheese
8 whole wheat tortillas
4 ounces salsa verde
4 ounces avocado sour cream
2 scallions, sliced thin
4t pickled jalapeno
1 lime, cut in quarters
½ bunch cilantro, chopped
Duck Quesadillas:
HOW TO PREP
Chef Darin Nesbit,
Dickie Brennan’s Bourbon House
Donny Rouse with Dickie Brennan
RECIPE, try me!