Thursday, June 12, 2014
Great Morning
Still feeling it from the weekend with Lauren and Yoni.
Just wanted to talk about the Potato Bourakas.
Having broken down the duck and did the confit for the tacos and the breasts for the eggrolls
we used the carcass for stock. Now for me duck is so multi-functional and has so much flavor you can't go wrong.
We boiled the potatoes in the stock infusing them with the flavor. Mashing them with fresh roasted garlic and enrobing them in puff pastry then brushing them with a little egg wash for shine.
You can call these knish, potato puff, buorakas or anything else but you WILL call them wonderful.
Just wanted to talk about the Potato Bourakas.
Having broken down the duck and did the confit for the tacos and the breasts for the eggrolls
we used the carcass for stock. Now for me duck is so multi-functional and has so much flavor you can't go wrong.
We boiled the potatoes in the stock infusing them with the flavor. Mashing them with fresh roasted garlic and enrobing them in puff pastry then brushing them with a little egg wash for shine.
You can call these knish, potato puff, buorakas or anything else but you WILL call them wonderful.
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