Duck Crackling with Cherry Preserves

with Duck Fat Ice Cream & Honey Gastrique

Chef Traci Des Jardins of Jardinière, San Francisco

Chef Traci opened Jardinière in Hayes Valley, San Francisco in 1997, and since then has won multiple James Beard Awards, dominated on shows like Iron Chef America, nabbed spots on top chef lists around the country, and has trained a superstar-studded list of Jardiniere alumni. Traci’s style is heavily influenced by her Mexican and French-Acadian grandparents, and that culinary ethos shone through when we sat down to create this flavor with her.

We start with a rich ice cream made with duck fat, molasses, and salted custard, then swirl through three delicious additions in perfect unison: homemade tart cherry preserve, candied duck skin brittle, and a super-funky local honey gastrique. The ice cream itself is rich and almost overly indulgent—but the richness is balanced perfectly (dare we say, magically) with the sweetness and acidity of each mix-in.

A portion of the proceeds from this series benefits the Share Our Strength Campaign in support of No Kid Hungry!