Griddled biscuits with duck confit
At Fleeting, the new restaurant at the Thompson Savannah hotel in Savannah, Ga., chef Robert Newton does a Southern interpretation of the griddled cakes he ate in Hong Kong. He makes a slightly dry biscuit dough, so he can roll it out like a pie crust, which he does and then cuts it into 4-inch rings. Then he puts a tablespoon of the restaurant’s duck confit and folds the dough like a beggar’s purse and then presses it into a pancake shape. He cooks the buns on a griddle, covering them to help them cook through, and serves them with chile oil spiked with espresso — which no-doubt tastes good but also is a reference to Southern red eye gravy.
Price: $14