Dutch Oven Moulard Duck Breast
1 DUCKCHAR Moulard Duck Breast
2 tablespoons rendered duck fat
1 sweet onion, thinly sliced
2 pounds red potatoes
1 bay leaf
1/2 teaspoon garlic, chopped
1 tablespoon parsley, chopped
Step 1 - Score the skin. Be sure to not cut into the meat. Season each side with salt and pepper and allow duck to rest on a counter covered until it reaches room temperature
Step 2 - Cook DUCKCHAR skin side down over moderately high heat in dutch oven for 4 minutes to achieve a golden, caramel looking finish. As the duck cooks, ladel out the rendered duck fat and set aside for later. After cooking skin side, quickly brown the meat sides and allow duck to rest loosely tented with foil.
Step 3 - Reduce heat to moderately low and add back rendered duck fat and onion. Mix well and cook covered for 10 minutes. The onions are ready once they have a silky texture.
Step 4 - Increase heat to high, add red potatoes and mix well. Cook until they start to brown. Then, gently lift them up with a wooden spoon and press down to form a potato disk at the bottom of the dish. Cover and cook for 10 minutes
Step 5 - Add a bay leaf and mix the potatoes gently and then reform the potato disk. Cook and cover for 5 minutes.
Step 6 - Add a small amount of salt and pepper and mix the potatoes gently and then reform potato disk. Cook and cover for 5 minutes.
Step 7 - Add garlic and parsley and mix the potatoes gently and then reform potato disk. Cook uncovered for 5 minutes.
Step 8 - Cut DUCKCHAR Moulard Duck Breast into 1/4 inch slices and lay them on top of hte potato disk. Increase heat to high. Cover and cook for 4 - 5 minutes. Serve and enjoy immediately.