1 quart duck fat
1 teaspoon fresh thyme, divided
1/4 teaspoon lemon zest
4 oz chevre
Salt and ground white pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
2 tablespoons raspberry preserves (recipe follows)
4 cups fresh raspberries
2 cups granulated sugar
DirectionsHeat duck fat, in a deep fryer to 350°F.
Combine in bowl of stand mixer: 1/2 teaspoon thyme, lemon zest, and chevre until well blended. Season with salt and white pepper, to taste.
Divide mixture into 4 even balls and freeze 20 minutes until solid.
Add flour to shallow dish, egg to separate shallow dish, and combine panko with remaining 1/2 teaspoon thyme in third shallow dish. Dredge each ball in flour (shaking off excess), then dip in egg (allowing excess to drip off), and coat in panko. Freeze breaded chevre ball 20 more minutes.
Mix berries and sugar together in a large bowl and refrigerate 4 hours or overnight.
Mash mixture with a potato masher and add to a large pot. Bring to boil and cook, stirring continuously. Skim any foam that rises to the surface while cooking. Continue cooking until mixture reaches the gel point, around 215°F (you can test if the preserves have reached the gel point by placing some on a refrigerated plate and placing in a freezer for 2 minutes; preserve should hold a line if a finger is passed through it and should not run down the plate).
Carefully add breaded goat cheese to fryer and cook 1–2 minutes until golden brown. Transfer chevre ball to rack-lined baking sheet, and season with salt and pepper, to taste. Serve with raspberry preserves.