While I have been enamored with chicken tails and keen on sourcing them, I have not been able to find a reliable supplier. In fact, I have not thought of these delicacies since visiting with Sean in June when we hoped to fine-tune a dish revolving around these culinary gems. Tonight we started preparing the dishes for tomorrow. The first is slow-roasted and maple-glazed ducks. As I was massaging the ducks with salt and maple syrup, I became struck by the duck tails. The meat-to-fat ratio is great, and the size of these tails prompted the idea of utilizing them as the starring ingredient for a dish. The tail may be trimmed, and the backbone can act as a handle. Really, we are looking at an old idea with new eyes, though I believe with the amount of duck processing that goes on and the by-product of much foie gras being raised, someone should be selling these tasty morsels. Imagine chicken-fried duck tails with pickled watermelon, tempura-battered duck tails with ginger scallion sauce, or cracker-crusted duck tails with red pepper jelly… the list goes on and on.
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