DUCK FAT is in such ample supply in the Dordogne that when our neighbors Peter and Christine moved into their house it took them half a day to remove the vats and vats of it the previous owner had stashed in every nook and corner. To amplify the duckiness in this French spin on the American classic fried chicken, I’ve used the flavors from duck confit: thyme and garlic. White wine and Dijon mustard Frenchify it even further. —Sara
- 2 cups buttermilk
- 2 cups dry white wine
- 1/2 cup Dijon mustard
- 5 tablespoons kosher salt
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- 2 chickens (2-3 pounds each), cut into 10 pieces for frying
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons dried ground sage
- 1 tablespoon freshly ground black pepper
- 1 pound duck fat
1. Put buttermilk, wine, mustard, 3 tablespoons salt, garlic, and thyme in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
2. Preheat oven to 200°F. Put flour, remaining 2 tablespoons salt, baking powder, sage, and black pepper in a large re-sealable plastic bag. Shake vigorously.
3. One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet.
4. Heat duck fat in a 10-inch cast-iron skillet over medium-low heat until it registers 375°F on a deep-fry thermometer. Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10-14 minutes. Turn pieces over; cook until dark golden all over and an instant-read thermometer inserted into the thigh registers 170°F, another 10-14 minutes.
5. Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
6. Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10-14 minutes per side (cook until an instant-read thermometer inserted into the breast registers 170°F).
To make the Celeri Rémoulade (Celery-Root-and-Apple Slaw):
THERE ARE a few ways to approach the shredding of the celery root and apple in this recipe. While I favor doing it by hand with my chef’s knife, you could also use a box grater, mandolin, or the shredding attachment on your food processor. —Sara
- 1 3/4 pounds celery root, peeled and julienned
- 2 Granny Smith apples, peeled and julienned
- 1/4 thinly sliced red onion
- 1/2 cup creme fraiche
- Juice of 1 lemon
- 1 tablespoon honey
- 1 1/2 teaspoon kosher salt
Combine all ingredients, and adjust seasoning with salt to taste.
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