Gourmet Corn Dogs from Herons Restaurant North Carolina
Ingredients
- 2 Cups Salt
- 2 Cups Sugar
- 10 each Garlic cloves
- 4 each Chicken leg quarters
- 4-5 Cups Duck fat, vegetable oil to substitute
- 1 Cup All-purpose flour
- ⅔ Cup Corn Meal
- ¼ Cup Sugar
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
- 1 Egg, Whipped
- 1 ¼ Cup Buttermilk
- 2 Cups Chicken Confit
- ½ Cup Duck Fat
- ¼ Cup Whole grain mustard
- 1 ½ tbsp Sherry vinegar
- 4 tbsp Chives, sliced
- 2 tbsp Thyme, picked & chopped
- 3 tbsp Parsley, picked & chopped
- 6 oz Veal, ground
- Salt & pepper, To Taste
Instructions
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