III Forks coffee-cured duck on the menu

AUSTIN (KXAN) - III Forks cooks up a coffee-cured duck during Tasty Thursday, along with duck-crisped potatoes and a balsamic demi-glaze.

The restaurant is located at 111 Lavaca St.

Coffee-cured duck

Ingredients

• Coffee, Fresh, Hot 2 Cups
• Brown Sugar, Dark 1 ½ Cups
• Water 1 Cup
• Black Pepper, McCormick Table Grind 2 Tablespoons
• Kosher Salt 2 Tablespoons
• Duck Breast, 6-7 Ounce 6 Each
• Clarified Butter ½ Ounce

Directions

1. Measure fresh hot coffee, sugar, water, pepper, and salt into a ½ pan and mix well with a wire whip . When the mixture has cooled, add duck breast, cover, label, initial, and time-date and store in the cooler to marinate for 72 hours.

2. Remove the duck breasts from the marinade. Ladle ½ ounce clarified butter on top of the broiler. Score or slice the duck skin, then place the breasts skin side down on top of the broiler to sear and give the breasts color.

3. Remove duck from the broiler, turn over and place on a sheet pan with the other ½ ounce of clarified butter, in a 350° F oven for 8 minutes.

Duck-crisped potatoes

Ingredients

• Yukon Gold Fingerling Potatoes 2 Pounds
• Clarified Butter 3 Ounces
• Duck Fat 3 Ounces
• Rosemary, Whole Dry 2 teaspoons
• Thyme, Whole, Dry 1 teaspoon
• Black Pepper, McCormick, Table Grind 1 ½ teaspoons
• Kosher Salt 1 Tablespoon

Directions

1. Wash potatoes properly and cut in half lengthwise. .

2. Measure and place clarified clarified butter and duck fat into saucepan and heat over medium flame stirring with wire whip.

3. Pour butter and fat mixture into large mixing bowl, add potatoes and toss until completely coated.

4. Season potatoes with rosemary, thyme, black pepper and kosher salt and toss until completely coated.

5. Remove potatoes from the bowl and place each half cut side down on a sheet pan.

6. Bake in preheated 350° F oven for 20 minutes, or until lightly browned and crisp.

Balsamic demi-glaze

Ingredients

• Clarified Butter 3 Tablespoons
• Shallots, Diced ¼” 1 ½ Cups
• Black Pepper, McCormick, Table Grind 2 teaspoons
• Balsamic Vinegar, Rolands 1 ½ Cups
• Demi Glaze, 3 Cups
• Ginger, Peeled and Sliced ¼” 1 ½ Ounces

Directions

1. Place clarified butter into saucepan and heat over medium high heat.

2. Add shallots and cook until shallots become clear, approximately 3 minutes.

3. Deglaze pan with balsamic vinegar. Reduce heat and bring to a simmer.

4. Open demi glaze and add to saucepan, stirring with rubber spatula. Measure and add black pepper, water, and beef base and stir.

5. Peel and slice ginger into medallions and add to saucepan.

6. Simmer for 15 minutes, stirring occasionally.