Oct/Nov 2015 June/July 2015 - Page 30

ciao! cooks Leighton Fontaine Osborne Village Cafe RECIPE INSPIRATION Chef Leighton Fontaine believes in doing diner food right, down to housemade condiments and an on site microgreens garden. His chicken fingers are re-constructed to grown-up standards with hearty pieces of duck cloaked in a potato chip coating. Paired with honey dill sauce made using local ingredients, his take on a favourite finger food maintains casual appeal. Texture and taste is cultivated in these rutabaga fries, where hemp seed hearts add nuttiness and brown sugar gives a hint of sweetness. Duck Fingers Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat. INGREDIENTS: 6 medium eggs 1 cup milk 2 Tbsp seasoning salt 2 Tbsp Montreal chicken spice 3 cups all purpose flour 1 cup salt and vinegar chips 2.2 lbs of duck tenderloins 2 Tbsp very finely diced red peppers 1/2 cucumber, thinly sliced your favourite garden micro greens METHOD: 1. In a large bowl, whisk eggs and add milk. In a separate bowl, add Montreal chicken spice and seasoning salt to flour and mix well. 2. Crush chips until they're 1/2 cm in length. Place duck into flour mixture. Shake off excess flour and place into egg wash. Shovel chips on top of the duck ensuring they stick to the meat. 3. Deep fry until golden brown (about 3 min) or bake at 350°F for 8-10 min, turning once. 4. Garnish with cucumber, red peppers, and microgreens. Yield 3 servings 28 ciao! / june/july / two thousand fifteen