MUSIC CREDIT: Exit the Premises Kevin MacLeod ( Licensed under Creative Commons: By Attribution 3.0 License

Cooking Directions

TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*

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!


Safety Advisory
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.