This is another of my series of Inspired Hot Dogs, in this case, based on elements of French cuisine.
To make this hot dog, you will need the following, already prepared :
Of course, the duck confit takes quite a while to prepare, so you will either need to purchase it (if you can find it anywhere) or think about making this well in advance !
I started with a 6 inch long mini-baguette, as you might expect with any French meal. This was split, not quite in two, and buttered with a compound butter made of the following:
- 2 tablespoons salted butter
- 1 tablespoon Herbes de Provence
- 1 clove of garlic, finely minced
The bread is then toasted on the grill.
On this, I used what would typically be a French country sausage: A mild pork sausage link seasoned with garlic and herbs. These were grilled over low heat until brown and crispy on the outside.
Place the sausage on the toasted baguette, top liberally with the onion/mushroom mixture, and add pulled duck confit to the top.
This is rich in two ways: the flavor, and the cost, which ended up being about $12/dog, not even counting the time. Still, it was well worth it.
ckentmills / TASTE 