Chef Jeremy's Artisan Recipes

White Balsamic Vinaigrette

Ingredients

1/2 cup olive oil

1/4 cup white balsamic vinegar

2 tbsp honey

1 tsp Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon black pepper

Preparation

Combine vinegar, honey, mustard, salt, and pepper in a large mixing bowl, and slowing drizzle in oil to emulsify.  Store in a covered container labeled and dated until needed.

6 garlic cloves, smashed and peeled

Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine chicken with salt, , bay leaves, parsley, thyme, and garlic, and rub salt mixture all over the chicken to cover completely. Cover and refrigerate at least 24 hours.

Remove from refrigerator and rub off excess cure (reserve garlic). Melt duck fat over medium heat in a Dutch oven large enough to hold chicken, with about 3 inches space at the top. Add chicken, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 2-3 hours.

Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.

Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.

Parmesan Foam

Ingredients

Preparation