| Ingredients | 2 tablespoons kosher salt |
| 1-1/4 teaspoons ground toasted fennel seed |
| 1/2 teaspoon coarse grind black pepper |
| 1-1/2 pounds peeled Idaho potatoes, sliced 1/4 inch thick |
| 1/3 cup plus 2 to 3 tablespoons olive oil |
| 1 teaspoon minced garlic |
| 1/2 cup dry white wine |
| 18 fresh shiitakes (caps should be about 2-1/2 inch diameter) |
| 4 tablespoons fresh lemon juice |
| 1 cup plus 2 tablespoons grated La VacaRica brand Cotija cheese |
| 1/2 pound sliced, cored fennel (1/4-inch thick) |
| 4 ounces peeled, sliced red onion (1/4-inch thick) |
| 3 ounces peeled, cored, sliced Granny Smith apple (1/4-inch thick) |
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| Instructions |
1. Prepare a fennel salt mixture as follows: |
| a. Place the salt, roasted fennel seed, and black pepper in a mortar and pestle, spice mill, or coffee grinder. Blend until even. (This salt will be used in Fennel, Apple, and Onion Relish.) |
| 2. Prepare Fennel, Apple, and Onion Relish: |
| a. Place the fennel, onion, and apple in a bowl. Add 2 to 3 tablespoons olive oil and toss until coated. |
| b. Grill the fennel, onion, and apple over hardwood charcoal until tender. |
| c. Allow the grilled vegetable and apple to cool enough to handle, then chop into small dice (brunoise). Place in a bowl and toss with 2 tablespoons lemon juice. Add fennel salt to taste. |
| d. Allow the relish to marinate for about 1 hour before using, or store under refrigeration until needed. |
| 3. Prepare the potatoes for the timbale as follows: |
| a. Toss the sliced potatoes in a bowl with fennel salt to taste, 2 to 3 tablespoons of olive oil, and 1/2 teaspoon of minced garlic. |
| b. When evenly coated, lay the potatoes out on a parchment-lined sheet pan. Roast the potatoes at 375 degrees for 12 minutes. Pour the wine evenly over the potatoes and roast for another 5 minutes. |
| c. Remove the potatoes from the oven and allow them to cool while grilling the shiitakes. |
| 4. Prepare the grilled shiitakes as follows: |
| a. Remove the stems from the shiitakes and reserve for the duck broth. Toss the shiitake caps with 2 to 3 tablespoons of olive oil, fennel salt to taste, 1/2 teaspoon of garlic. |
| b. Grill shiitakes over hardwood charcoal for 2 minutes on both sides, until marked and tender. |
| c. Remove the shiitakes to a bowl, add the lemon juice, toss to distribute evenly, and allow them to marinate for about 10 minutes. |
| 5. Assemble the timbales as follows: |
| a. Lightly oil 6 timbale molds or souffle cups (2-1/2" x 3"). |
| b. In each prepared mold, place 2 slices of potato (should cover the bottom completely). Top that with 1-1/2 tablespoons of fennel relish, then 1 tablespoon grated La VacaRica brand Cotija, and a shiitake cap. Repeat twice more, ending with a shiitake cap on top of timbale. |
| 6. Repeat with the remaining 5 timbales. Refrigerate the filled molds until needed. |
