Duck Fat Potato Latkes Stack
1 DUCKCHAR Moulard Duck Breast
1 Garlic clove, minced
1 large Russet Potatoes (about 1 pound), peeled and grated
1 egg, beaten
4 eggs poached
1/4 cup scallions, thinly sliced
1/2 onion, finely chopped
Cook the duck using our pan sear cooking directions >.
Just be sure to save the rendered fat. You'll need it for the latkes!
Step 1 - Peel and grate potatoes. Add grated potato to bowl of cold water. Drain and remove as much water from potatoes as possible before moving on to next step.
Step 2 - In a bowl, combine potatoes, onion, beaten egg, salt (1 teaspoon), pepper (1 teaspoon) garlic.
Step 3 - Heat up rendered duck fat in pan on medium heat.
Step 4 - Add potato mix to pan - about 2 tablespoons per latke - and flatten out gently like a pancake. Cook each side for about 5 min or until it turns golden brown. Add more duck fat to pan as needed.
Step 5 - Place fully cooked latkes on paper towel to remove excess duck fat.
Step 1 - Create a "latke stack" with latke on bottom, topped with a thin slice of Moulard duck breast and scallions. Serve and enjoy right away!