Recipe courtesy of Chef Deborah VanTrece of Twisted Soul Cookhouse and Pours
The Dutch baby is typically described as a German pancake but it has evolved into a dish reminiscent of a Yorkshire pudding or popover. Originally served as a sweet dish, you can find more versatility by utilizing savory ingredients. Explore the different flavor combinations by just opening your refrigerator and playing with ingredients you may already have on hand. This is a great brunch dish or perfect for a light evening meal … serve with roasted potatoes, fruit salad, or green salad.
Ingredients
- 4 duck breasts
- 1 cup kosher salt
- ¾ cup brown sugar
- 2 tsp smoked paprika
- ½ tsp cayenne
- 1 tsp pink curing salt
- Cheesecloth
- Butcher’s twine
- Hickory wood chunk, soaked
Dutch Baby Ingredients Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp Cajun seasoning
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 2 tsp herbs de Provence
- 1 tsp cracked black pepper
- 4 tbsp unsalted butter
- 3 tbsp duck fat, divided
- 2 smoked and cured duck breasts, sliced thin
- 20 cherry tomatoes, halved
- 1 small red onion, sliced
- ½ cup red pepper, diced
- 2 cups arugula, packed
- 1 cup goat cheese, crumbles
- ¼ cup flat leaf parsley, chopped
Instructions
One week before the cook, rinse the duck breasts under cold water and pat with a clean towel until dry. In a small bowl combine salt, sugar, paprika, cayenne and curing salt. Pour a layer of the salt mixture in a shallow bowl or pan just big enough to hold the duck breasts. Lay the duck flat on a salt bed – skin side up – and press down. Cover the duck with the remaining salt mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.
Remove the pan from the refrigerator; pull the duck from the salt bed and rinse well. Pat dry. Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C. Add a soaked wood chunk to increase smoke.
Place the duck breast on the grid, skin-side up and allow duck to smoke for 20 to 30 minutes. Remove the duck from the EGG and wrap tightly with cheesecloth. Using butcher’s twine secure the duck in cheesecloth by tying with twine, leaving 4 inches of excess twine hanging at the end. Hang the duck in the back of the refrigerator for 5 to 7 days; the duck will harden to the touch. Remove the duck from the refrigerator and remove the cheesecloth; the duck is now ready to slice and fry. The duck can also be thinly sliced and added to a charcuterie plate as prosciutto.