Duck breast and mixed baby leaf salad with potato stack



Ingredients 28
Servings 4
Time 30 minutes

Ingredients

  • POTATO STACK:
  • 3 to 4
    large potatoes
  • 3 to 4
    sweet potatoes
  • 200
    ml
    double thick cream
  • 2
    Tbs
    butter
  • salt to taste
  • 2
    pinch
    nutmeg
  • rendered duck fat
  • MIXED BABY LEAVES SALAD & MUSTARD VINAIGRETTE:
  • 1
    Tbs
    minced shallot
  • 1
    cloves
    garlic, minced
  • 1
    Tbs
    whole-grain mustard
  • 1
    Tbs
    cider vinegar
  • 1
    tsp
    honey
  • 1
    pinch
    Maldon salt
  • 1
    pinch
    cayenne pepper
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    rendered duck fat (from cooking the potatoes)
  • 2
    tsp
    chopped fresh tarragon
  • freshly ground black pepper
  • a range of mixed baby leaves
  • DUCK BREAST:
  • 4
    free-range duck breasts, skin scored
  • 1
    Tbs
    Maldon salt
  • 1
    tsp
    black peppercorns
  • 4
    star anise pods
  • 4
    allspice berries
  • 4
    juniper berries
 

Method

2 hours
 

POTATO STACK:

1. Place sweet potatoes in a medium saucepan; add enough water to pan to cover potatoes. Cover; bring to a boil over high heat. Reduce heat; simmer covered until sweet potatoes are very tender, about 12 minutes.

2. Drain sweet potatoes in a colander. Add cream and butter to same saucepan; place over low heat and stir mixture until butter is melted. Transfer sweet potatoes to blender; add salt and nutmeg. Add melted butter and cream.

3. Slice potatoes 2-3 mm thick.

4. Place potatoes in a medium saucepan; add enough water to pan to cover potatoes. Cover; bring to a boil over high heat. Reduce heat; simmer covered until potatoes are soft, but not overly soft.

5. Heat fat in a 12-inch non-stick skillet over medium heat until melted. Cook potatoes with a pinch of salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until potatoes are tender and golden brown, about 10 to 15 minutes.

6. Assemble: 1 layer potato, 1 layer whipped sweet potato, alternate layers until the stack is finished.

MIXED BABY LEAVES SALAD & MUSTARD VINAIGRETTE:

1. To make the vinaigrette, in a small bowl whisk together the shallots, garlic, mustard, vinegar, honey, salt, and cayenne pepper.

2. Gradually drizzle in the oil a few drops at a time while whisking constantly, followed by the duck fat. Whisk in the tarragon and black pepper to taste.

3. To serve, toss the salad leaves with 1 tablespoon of the mustard vinaigrette and then arrange the salad on four individual plates. Top each salad with sliced duck breast, then drizzle a dash of vinaigrette over.

DUCK BREAST:

1. Heat peppercorns, star anise, allspice & juniper in a small pan to release their oils.

2. Transfer once cooled to pestle and mortar, add salt and grind mixture.

3. Rub (“massage”) into the duck breast and let it “marry” for 4 hours.

4. Transfer breasts to vacuum-sealed bag and cook in slow cooker on low setting for 2 hours.

5. Fry in rendered duck fat until skin is dark brown.

 

Read more on: potatoes  |  duck  |  salad
 

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