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Duck ’n’ Donuts

Duck ’n’ Donuts

4th & Swift, Atlanta

Cool Plates showcases dishes from across the country to help inspire chefs’ creativity.

Pastry chef Chrysta Umberger soaks foie gras overnight in milk. She brings the liver and milk to a simmer, and then adds that mixture to egg yolks beaten with sugar and cooks them to make a crème anglaise.

She strains the anglaise and then refrigerates it overnight to let the flavors meld. The next day she spins the mixture into ice cream, shapes it into quenelles and serves it on a bed of caramelized Granny Smith apples and house-made doughnuts.

She garnishes the dish with “honey air,” made by whipping honey, water and a pinch of xanthan gum with soy protein.

Contact Bret Thorn at [email protected].

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