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Lunchbreak: Rural Society chef Cory Morris makes hand pulled noodles, BBQ duck dashi and quick pickled peppers

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Chef Cory Morris

Rural Society
455 North Park Drive
Chicago
(312) 840-6605
www.chicago.ruralsocietyrestaurant.com

After his recent win on Chopped, you can find Chef Cory behind the parrilla (grill) at Rural Society every Wednesday for the Rural Society November Supper Series: Whole Animal Wednesday.

Chef Cory is teaming with Trent Sparrow from Catalpa Grove Farms and every Wednesday they will feature a different protein- goat, pig, lamb, etc. The menu will always be family style with four courses. The first three courses will feature the animal along with an Argentine method of fire cooking. The fourth course will be dessert.

 Hand Pulled Noodles, BBQ Duck Dashi, Quick Pickled Peppers

BBQ Duck Dashi

Ingredients:
1 Peking duck  (can be found in Chinatown)
1/4 cup dashi granules  (can be purchased at an Asian market)
1/4 lb hand pulled noodles  (can be purchased at an Asian market or even use ramen noodles)
2 quarts chicken stock

Directions:
Over medium heat simmer the Peking duck in the chicken stock. When the meat begins to fall off the bone remove it from the broth. Take all of the meat off the bone and return to broth and then add the hand pulled noodles and dashi granules. Simmer until noodles are hot and remove from heat.

Quick Pickled Peppers

Ingredients:
1/4 cup sliced red bell peppers
1/4 cup sliced green bell peppers
1/4 cup sliced red onion
2 Tbs granulated sugar
1/4 cup rice wine vinegar
2 Tbs siracha

Directions:
Mix all ingredients together and let marinate as long as possible before serving.

To assemble the dish, pour the hot duck/noodle broth into 4 individual bowls. Top the soup with quick pickled peppers, cilantro and mint. Serve while hot.