Advertise Here
0 0
Duck frites recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For Duck
1 mallard duck breast
Salt
Black Pepper , to taste
1 tablespoon Espelette Pepper
For Frites
Oil , to fry
2 Yams , peeled and cut into fries
3 tablespoons Dijon Mustard
1⁄4 cup Rice Flour
Salt
Black Pepper , to taste
For Raita
1 cup Greek Yogurt
1 Tangerine Juice and zest
Pinch of ground Celery Seeds
Pinch of Cumin
Pinch of Coriander
1 clove Garlic , minced
Salt , to taste
For Salsa Verde
2 small Shallots , diced
1 cup White Wine Vinegar , enough to drown the shallots
3 tablespoons chopped Parsley
3 teaspoons chopped Marjoram
3 teaspoons chopped Chives
3 teaspoons chopped Mint
3⁄4 cup quality extra-virgin Olive Oil
To Complete
Parsley , to taste, for garnish
Chives , to taste, for garnish
Marjoram , to taste, for garnish

Duck frites recipe

  • Serves 2
  • Medium

Ingredients

  • For Duck

  • For Frites

  • For Raita

  • For Salsa Verde

  • To Complete

Directions

Share

Steps

1
Done

For Duck

Pat duck breast dry with a paper towel; then massage salt onto meat side. Score fat side with the tip of your knife to help fat render. Heat a cast-iron pan to high, add 1 tablespoon salt, place duck skin-side down, and lower heat to medium-low to slowly render the duck fat. When skin is golden brown, about 6 minutes, remove duck and wipe clean with a paper towel. Rub the piment d’Esplette on the flesh side of the duck and return to pan, skin-side up, for another 4 minutes or so to finish cooking. Cook for another 6 minutes on the flesh side. Remove duck from pan and set aside to rest.

2
Done

For Frites

Fill a heavy-bottomed 14-quart pot with oil and heat to 325°F. Blanch fries for 5 minutes; then remove yam frites from oil and drain on a paper towel–lined plate. Mix mustard and rice flour in a bowl and toss yam frites to coat. Raise oil temperature to 350–365°F. Fry yam frites again until golden brown and crispy. This should take about 3 to 4 minutes max. Remove with a slotted spoon into a bowl with a paper towel. Toss with salt and pepper.

3
Done

For Raita

Place all ingredients in a bowl and mix to combine.

4
Done

For Salsa Verde

Soak diced shallots in white wine vinegar for 10 minutes; then drain. Combine shallots with remaining ingredients and mix to combine.

5
Done

To Complete

Slice the duck breast on the bias, sprinkle with salt, and fan out on your plate. Nestle the Frites next to the Duck. Drizzle the Salsa Verde over the duck. Serve the Raita in a little ramekin on the side and garnish the dish with parsley, chives, and/or marjoram.

daisy

previous
Gemelli with chicken and spring herb sauce recipe
next
Nicoise style panzanella recipe
previous
Gemelli with chicken and spring herb sauce recipe
next
Nicoise style panzanella recipe

Add Your Comment