Bobby Flay's Bar Americain Cookbook - Bobby Flay [30]
3. Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
4. Combine the shredded meat with ½ cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
5. To make the johnny cakes, reduce the oven temperature to 300°F.
6. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
7. Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
8. Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
9. Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1½ minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
10. Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
CRANBERRY BUTTER
Makes ¾ cup
8 tablespoons (1 stick) unsalted butter, softened
¼ cup store-bought cranberry relish
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
SPICY TUNA TARTARE
CLASSIC GARNISHES
At first glance this appears to be a steak tartare presented just as you would find it in any French bistro. Small mounds of finely chopped egg whites, their creamy yellow yolks, sharp red onion, and salty capers surround a carefully shaped ring of chopped red meat, all ready to be mixed and scooped up with crisp rounds of toast. But instead of minced steak, the star of this tartare is fresh tuna. Smoky chipotle puree and pungent Dijon mustard are blended with smooth olive oil so that they can coat each dice of tuna with flavor. Fresh green onions and delicate shallots contribute a soft onion flavor to the tartare, while the briny capers and fresh parsley add brightness. Delicious as is, the deceptive garnishes are what make this a playful American dish.
Serves 4
Tuna Tartare
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotle chiles in adobo
3 tablespoons extra virgin olive oil
1 large shallot, finely diced
1 pound fresh tuna, cut into ¼-inch dice
2 green onions, green and pale green parts, thinly sliced
2 tablespoons brined capers, drained
¼ cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Garnishes
6 hard-cooked eggs, whites and yolks finely chopped separately
1 tablespoon brined capers, drained
½ small red onion, finely diced
¼ cup finely chopped fresh flat-leaf parsley
12 (¼-inch-thick) slices French or Italian bread, toasted, brushed lightly with olive oil, and halved
1. To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and