Tuscan-Style Fried Sage Leaves

Rated 5 stars by 1 users

Servings

at least 4 as an appetizer

We get raves every time we serve these crunchy, lightly-battered leaves. They're incomparable!

Combine the water and wine in a medium bowl. Using a strainer, sift the 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.
Preheat the oven to 275°. Line a baking sheet with paper towels.
Slowly heat 1/2 cup of the Graisse de Canard Gold® in a skillet over medium-high heat until it is hot but not smoking.
Dip a few of the sage leaves into the batter, letting the excess batter run back into the bowl, and drop them one at a time into the oil to cook. Do not overcrowd the pan. Fry until the leaves are golden brown on both sides, turning once during cooking. With a slotted spoon transfer the fried leaves to the baking sheet and keep them warm in the oven. Repeat with the remaining leaves and batter, adding more duck fat to the pan if necessary.
When all leaves are fried, sprinkle them with the salt, and drizzle on fresh lemon juice before serving.

Filed in: Cook Like a Chef, Degree of Difficulty, Gourmet Restaurant Meals, How I Want to Cook, Moderate Family Recipes, Our Family Recipes, Recipes by Category, Recipes by Product, Sage, Sage Leaves, Tuscan, Vegetable-Based Recipes, What's For Dinner?