Confit Kugel Wedges
At Vic’s, Hillary Sterling’s New York City restaurant, she leans on high-quality schmaltz to crisp up these kugel wedges; we opted for rich duck fat which is easier to source. A drizzle of vincotto, made from simmered grape must that’s aged in oak barrels, punctuates the rich kugel with its sweet and tangy bite. If you like, do as Sterling does, and serve them with Saffron-Soaked Golden Raisins and Vic’s Chicken Liver Mousse or our Kosher Chicken Liver Mousse.
April 2019