On Thursday, April 7, two of Youth Home's most popular events — Eggshibition and The Next Course — are combining forces for a new experience called An Eggs-Quisite Evening. The event features a five-course dinner from local chefs, plus wine pairings, auctions and more, all to support the nonprofit's mental health services for kids and teens.
Learn more about An Eggs-Quisite Evening here.
In preparation of the big night, we got a sneak peek at the menu. Below is the recipe for the second course, an incredible dish created by Chef Sammy Rudd, kitchen manager at Four Quarter Bar in North Little Rock, and Chef Cody Rudd, executive chef for Fox Ridge.
Re-Composed Reuben Salad with Corned Duck, Rye Toast and Homemade Dressing
Have a lighter St. Patrick’s Day with this savory, hearty salad. Preparing the corned duck takes a little extra work, but turns duck breast into a succulent alternative to beef. Mix and match the salad greens, but be sure to get your hands on the fluffy, delicate Napa cabbage and shave it thin to get the perfect combination of flavors.
A real lagniappe is to take the cooked duck fat, chop it into little pieces and deep-fry. The pieces will curl up and look like little escargot. Sprinkle on top of the salad, assuming you don’t just shake out some Louisiana seasoning or Popeye’s Cajun Sparkle on the pile and snap them up like a gator snapping up pets at a swimming hole.
- 2 quarts water (8 cups)
- 1/2 cup salt
- 1 cup brown sugar
- 4 tsp. pink salt
- 3 garlic cloves
- 2 tbsp. pickling spice
- 4 8-oz duck breasts, skin-on
- 2 extra tbsp. pickling spice
- 2 bay leaves
- 2 tbsp. coriander
- 2 tbsp. mustard seed
For brining: Combine all the brine ingredients in a pot, heat just enough to dissolve sugar and salt. Cool down before adding duck breast or adding everything to a container. Leave covered in a cooler for 48 hours, using a plate/weight to hold the duck under the surface of the brine.
For corned duck: In a small pot of water add extra two tsp. of pickling spice and bring to a slow rolling simmer. Add duck breast and cook for approximately 15 minutes, or until duck is medium in the center. Place on tray and cool in cooler. Once cooled, remove the skin and slice to desired thickness.
Homemade Russian Dressing
- 1/2 cup mayonnaise
- 3 tbsp. chili sauce (tomato-based, such as Heinz)
- 1 tbsp. white onion, finely minced
- 2 tsp. lemon juice
- 1 tsp. horseradish
- 1 tbsp. pickled okra, finely minced
- 1/2 tsp. salt
- 1 tsp. smoked paprika
- 1 tsp. black pepper
- 2 tbsp. parsley, finely chopped
- 3 fresno chile peppers, 2 of them de-seeded
Blacken fresno peppers in a ripping hot pan until skin is blistered and you can smell the capsaicin, then finely mince with a knife. Combine all ingredients in a bowl and whisk until thoroughly combined, using a food processor if needed.
Finely shred Napa cabbage and combine with the other salad greens. Toss with dressing, top with corned duck and more dressing if desired, and serve with fried duck skin and pieces of toasted rye bread.