Geoduck (pronounced "gooey duck") have a subtle sweet flavor and wonderful savory crunchy texture. Both the belly meat and siphon can be used in a multitude of applications. At our oyster bar in San Francisco, Chef Abel Padilla, utilizes the entire animal with his geoduck belly fritters and siphon ceviche!
Serves 2-3
Ingredients
- 1 Geoduck, cleaned and separated into the belly piece and siphon piece. The fritter recipe will utilize the belly portion and the Ceviche will utilize the siphon meat.
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- GEODUCK FRITTERS
- Geoduck belly meat, cut into small pieces
- 1 cup buttermilk (optional)
- 1 cup rice flour
- 1 TBSP Paprika
- 1 TBSP Salt
- Neutral cooking oil
- Tartar Sauce
- Lemon
- Fresh parsley, minced (optional)
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- GEODUCK CEVICHE
- Geoduck siphon meat, sliced into very thin small pieces
- Juice of 1 lime
- ½ of 1 small red onion, thinly sliced
- ¼ cup fresh or jarred Calabrian Chilis, chopped
- ¼ of 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1 garlic clove
- Agrumato Oil
- Flake Salt
- Micro Cilantro
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GEODUCK FRITTER RECIPE PREPARATION 
- Once you’ve cleaned the geoduck, separate the siphon from the belly meat. (Reserve the siphon for the ceviche recipe listed below). Slice the belly meat in small chunks (think sizes small enough for popping in your mouth).
- For maximum tenderness, soak the sliced geoduck belly meat in buttermilk for 8-12 hours. If you’re pressed for time, you can omit this step.
- Combine rice flour, paprika, and salt in a medium bowl and set aside.
- Meanwhile, in a medium-sized pot heat neutral cooking oil to 350º (the amount of cooking oil will depend on the size of your pot, but you want enough so the geoduck pieces are completely submerged once you begin to fry).
- When your oil is up to temp, dredge buttermilk-soaked geoduck pieces in the flour mixture and transfer pieces to the hot oil with a slotted spoon. Fry for 3-4 minutes until they have a nice, golden toasted color.
- Remove from the oil with a slotted spoon and salt immediately. Place fried geoduck pieces in a bowl or serving dish and top with fresh parsley. Serve with tartar sauce and a slice of lemon.
GEODUCK CEVICHE RECIPE PREPARATION
- With the reserved siphon meat from the recipe above, slice the siphon meat in super-thin strips. You want to cut the meat at an angle so it gets almost paper-thin.
- In a small bowl, toss the geoduck meat, sliced red onions, and lime juice. Let sit for 3-4 minutes.
- Meanwhile, make the Calabrian Chili sauce. With an immersion blender, blend the chilis, onion, celery, and garlic until smooth.
- Add a few tablespoons of the Calabrian chili sauce to the geoduck mixture (add more if you want to turn the heat up!) and mix until combined.
- Spoon the ceviche mixture into a cleaned geoduck shell, top with a drizzle of the agrumato oil, a pinch or 2 of flake salt, and some of the micro greens. Enjoy!
WATCH HOG ISLAND CHEF ABEL PADILLA CLEAN AND PREP A GEODUCK