Chief O’Neill’s has recently been named the best Irish pub in Chicago and for good reason but they’re not just known for their drinks, they’ve got tasty food too.

Executive chef Gide Meriman joined us in-studio to make a duck toasty and tell us what they have going on for St. Patrick’s Day.

Avondale St. Patrick’s Day Parade
Saturday, March 16th at 10 am

3471 North Elston Ave

chiefoneillspub.com
773-IRE-LAND

Duck toasty

Yield= 12 toasty’s

Allergins: gluten, dairy

*tt= to taste

*t= tablespoon

*t= teaspoon

Tools

Colander

10 inch saute pan

Food processer

4 quart pot

Caserole dish and cover

Ingredients

6 ea duck legs

1 t black pepper corns

1 bunch thyme

1 bunch rosemary chopped

½ cup peeled garlic cloves crushed

1 quart duck fat

2 t butter

1 cup crumbled goat cheese

1 cup heavy cream

2 shallots minced

1 t garlic minced

1# iqf frozen cherries

1/3 cup sugar

1/3 cup balsamic

¼ cup chief o’neills red blend wine

½ t salt

½ t black pepper

2 t dison mustard

1 t minced garlic

1 t chopped parsley

4 t extra virgin olive oil + extra to garnish

2 ounces rainbow micro greens

Salt and pepper tt

Duck cure+confit

The day before serving, generously coat the duck legs with salt. Mix with rosemary, thyme, black peppercorns and crushed garlic. Cover and refigerate for 12 hours. Then rince the duck legs and pat dry and transer to a caserole dish. Heat the duck fat, pour on top of the duck legs, cover and cook for 4 hours at 225 degrees or until the skin has separated from the bone. Remove from the fat (reserve fat) and once cool enough to handel remove the skin and pick apart all the duck discarding the skin and bones.

Goat cheese cream

Sweat the shallots and garlic in a pot with 1 t butter till cooked through. Add the heavy cream, goat cheese and salt and pepper tt. Mix until smooth and refrigerate till fully chilled.

Chief’s cherry preserves

Simmer cherries, sugar, balsamic, chief o’neills red blend wine, ½ t salt ½ t black pepper for an hour, then incoprate the dison at the end. Strain the liquid and put the cherries in a food processor. Pulse and add just enough of the braising liquid to form a thick preserve. Reserve warm.

Baguette croistini

Slice 1 baguette in to twelve ½ inch slices on a bias. Toss with garlic, olive oil and parsley. Bake at 350 degrees till golden brown right before you are ready to plate.

Plating

Heat 1 t butter and 1 t of reserved duck fat in a saute pan. Saute the shredded duck legs until crispy. Add a pinch of salt and pepper tt.  Smear the goat cheese cream on each croistini, portion the duck confit evenly on top of the cream. Add a dolup of chief’s cherry preserves. Garnish with rainbow micro greens and olive oil.