MUSIC CREDIT: Exit the Premises Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/


Prep Time
25 min

Serves
4 ppl

Cook time
20 min


Ingredients:

1 DUCKCHAR Moulard Duck Breast
Salt
Pepper
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

Cooking Directions

DUCK:
Cook the duck using our pan sear cooking directions >.
Just be sure to save the rendered fat. You'll need it for the latkes!

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. 

PLATING:
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!


Get the Duck

DUCKCHAR Moulard Duck Breast

 
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