Damb Burger And Truffle Fries
Recipe provided by Chef Nicholas Farina
2 lbs. Ground lamb
2 lbs. ground beef
1 lbs. Ground duck breast
1 cup Spanish onions (diced)
1 bunch chopped parsley
3 cloves diced garlic
Salt and pepper to taste
Combine lamb, beef and duck breast in bowl.
Sauté onions and foie gras until most of the fat is rendered. Set aside allow to cool.
After cool combine all ingredients
Form 8oz. Patties. And grill to desired temperature
Truffle fries
1 large Idaho potato
1 tbs of truffle oil
1 sprig of thyme
Cut potato into 3x1inch strips
Par deep fry at 200 degrees for 5 minutes
When ready to eat deep-fry at 375 for additional 3minutes
Remove from fryer salt and drizzle with truffle oil
Bourbon cherry ketchup
1 shallot peeled and diced
1 cup of bourbon
1 cup of dried cherries
3 cups of ketchup
Sweat shallots.
Add bourbon. Burn off alcohol
Add cherries and 1/2 cup of water
Allow to simmer for 10 minutes rehydrating cherries
Put in blend and blend smooth
Add to ketchup and serve
