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Home > Recipes > With Classic (Rendered) Duck Fat
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Tuscan-Style Fried Sage Leaves
Serves at least 4 as an hors d'oeuvres
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We get raves every time we serve these crunchy, lightly-battered leaves. They're incomparable!
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Ingredients:
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- 1 c. (250 mL) cold water
- 2 T. (30 mL) dry white wine
- 1 c. (250 mL) all-purpose flour
- Coarse salt to taste
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- ½-1 c. (125 to 250 mL) Graisse de Canard
Gold®, for frying
- 1 large bunch fresh sage leaves, separated
- Fresh lemon juice
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Put the water and wine in a medium bowl. Using a strainer, sift flour in small amounts into the water, whisking to incorporate it into a smooth batter until it reaches the consistency of light cream. Stir in a pinch of salt. Turn oven to 275° F
(135° C). Line a cookie sheet with paper towels. Slowly heat ½ c.
(125 mL)
Graisse de Canard Gold® in a skillet over medium-high heat until hot but not smoking. Meanwhile, dip leaves into batter, holding them by the stem, allowing excess batter to run back into bowl. Slide leaves into hot fat and cook until golden on 1 side. Turn and cook until second side is browned. Remove with a slotted spoon to oven. Add extra fat as needed. When all leaves are fried, sprinkle with salt, and drizzle on fresh lemon juice before serving.
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