Tuscan-Style Fried Sage Leaves
Gourmet Restaurant Meals
at least 4 as an appetizer
We get raves every time we serve these crunchy, lightly-battered leaves. They're incomparable!
1 cup cold water
2 tablespoons dry white wine
1 cup all-purpose flour
Kosher salt to taste
1/2 to 1 cup Graisse de Canard Gold®, for frying
1 large bunch fresh sage leaves, separated
Fresh lemon juice
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.