Meatloaf with a twist

July 10, 2009 3:22:20 PM PDT
We take you to Brooklyn to an American bistro known for its comfort food. The stretch of water between Brooklyn and Governors Island is known as Buttermilk Channel.

And it's the name that Doug Crowell gave to his restaurant in Carroll Gardens.

There's a dish with a twist that's become a favorite. It's called duck meatloaf.

ON THE NET:
http://www.buttermilkchannelnyc.com/

Buttermilk Channel Executive Chef Ryan Angulo's Duck Meatloaf
(Yields 4 portions)

½ cup onion, minced
1 pound ground duck breast (ask your butcher to separate the fat from the breast, then grind each separately; or do it yourself at home with the grinder attachment on a KitchenAid mixer)
4 ounces ground duck fat (see above)
¼ cup chopped raisins
½ cup fresh breadcrumbs or panko
2 tablespoons chopped parsley
1 tablespoon chopped thyme
1 egg
1½ teaspoons salt

Preheat oven to 350 degrees. Sauté onions in a small skillet until soft and translucent. Mix onions and remaining ingredients together in a bowl. Place in a loaf pan and cook for 1 hour and 15 minutes, then divide into four portions and serve.


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