Tag Archives | Spring 2017 Recipes

Confit Duck Leg, Spätzle, Hazelnuts and Cured Egg Yolk


courtesy of Chef Ehren Ryan, Common Lot

Makes 6 appetizer-sized portions or 3 entrees

If you are short on time, confit duck leg can be purchased from D’Artagnan or DeBragga. Premade spätzle can be purchased at good supermarkets, or use pasta instead. You can substitute cabbage or another leafy green for the spinach; kale also works well. Lastly, you can use poached eggs instead of cured egg yolk.

Three to four days before serving:


4 duck or chicken eggs

Carefully separate the egg yolks from the whites. Place the yolks in a plastic container and cover them with salt.

Leave at room temperature for at least 3 days. Carefully remove the egg yolks from the salt and give them a quick wash. Place in the freezer for at least 1 day.

The day before serving:


6 duck legs
About 10 ounces salt

Duck fat, enough to cover the legs First, cover the legs with the salt and let them rest overnight in the refrigerator to draw out moisture.

The next day, preheat the oven to 320°F. Rinse off the salt and place the legs on a baking tray. Cover each leg completely in duck fat. Cover the tray and place in the oven for 3 hours.

When it’s ready, take the legs out of the oven and let them cool at room temperature. Once they are cool enough to handle, pick the meat off the bones and set it aside.

The day of serving:


7 ounces flour
1 teaspoon salt
2 eggs, beaten
2.5 ounces yogurt
3 ounces milk
Olive oil

Place the flour and salt in a bowl. Add the beaten eggs. Then add the yogurt and milk, and mix slowly until the mixture has the consistency of a batter.

Bring a pot of water to a boil and season it with a good pinch of salt.

Place the batter in spätzle maker and start pushing it through and into the boiling water. (If you don’t have a spätzle maker, pushing the dough through the holes in a coarse colander works too.)

Once the spätzle are floating, take them out with a slotted spoon and toss them with some good olive oil to avoid sticking. Keep warm until ready to serve.

To assemble:

Duck fat
Picked duck meat
Salt and pepper
Parsley or chives, minced
Cured egg yolks
Sauerkraut or pickled onions or pickled mustard seeds
Hazelnuts, toasted, roughly chopped

Take a little duck fat from the legs and place it in a pan, heat it up, and sweat the spinach in it. Add in the spätzle and duck meat. Heat and season to taste with salt and pepper.

At the last minute, add in fresh herbs. Put the dish into bowls for serving. Finely grate the cured egg yolk over the top using a microplane grater. Top with a small spoonful of sauerkraut and garnish with hazelnuts. Serve immediately.

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Matcha Smoothie

Courtesy of Latta USA, lattausa.com

2 cups plain kefir
1 ripe banana
1 green apple, cored, with the skin left on
3 tablespoons honey
4 teaspoons matcha powder
2 ice cubes
A splash of milk (optional)

Blend all ingredients in a blender until smooth, starting on low speed and then finishing on high speed. If using milk, add in a little at a time to adjust the consistency. Serve immediately after blending.

Other ways to use kefir:

  • In smoothies
  • In place of buttermilk in cooking and baking
  • In salad dressings
  • With granola or other cereal
  • In place of sour cream
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Adapted from The Global Banquet

Serves 8

3 bunches curly parsley, stemmed and thinly sliced
1 bunch mint, stemmed and thinly sliced
5 cucumbers, diced small
5 tomatoes, diced small
1 onion, thinly sliced
2 lemons, juiced
¼ cup extra-virgin olive oil
Salt to taste
Optional: shredded carrot, diced radish, fried pita strips

Mix parsley, mint, cucumbers, tomatoes, onion, and optional ingredients (except pita). Add lemon juice, olive oil, and salt. Stir until combined. Garnish with fried pita, if desired.


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courtesy of Sara Erb

Erb recommends soaking your chia seeds for at least eight hours. While they will begin to expand immediately, more time makes a big difference. Expect a gel-like texture.

¼ cup organic chia seeds
2 cups room-temperature water
Lemon or lime, to taste
Stevia or raw honey, to taste

In a quart-sized mason jar, mix the chia seeds and water. Close the jar tightly and shake for several minutes to begin the soaking process. Continue to shake it intermittently over the next hour and throughout the day. Leave the jarred mixture to soak in the refrigerator overnight, or for a minimum of eight hours. Flavor with citrus or sweetener to taste.

With the rise of Chia Star, first launched in 2012, Morris County– based wellness entrepreneur Sara Erb intends to popularize this tiny powerhouse closer to home with her line of chia-based drinks that merge fruit flavors like blackberry lime or peach green tea with chia-based hydration. A holistic nutritionist with a track record in the wellness space—she launched one of NJ’s first full-service organic grocers in the 1980s—Erb honed in on the seed just as medical journals began to extoll its benefits.


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