Honey-Orange Duck Breast with Sweet Potato Pancake and Papaya Salsa

Serving Size {120 Servings}

Ingredients


Sweet Potato Pancake:


2 lbs Sweet Potato, peeled


10 oz Russet Potatoes, peeled


12 oz Granny Smith Apple, peeled and cored


4 oz Spanish Onion, peeled


1 Cup All Purpose Flour


3 Large Eggs


3 Egg Whites


1/2 Cup Beer


2 Tsp Kosher Salt


1 Tsp White Pepper


As Needed Blend Oil (for frying)


Papaya Salsa:


1 Cup Finely Diced Papaya


2 Tbsp Finely Diced Red Bell Pepper


2 Tsp Finely Chopped Mint Leaves


2 Tsp Finely Chopped Cilantro


1 Tsp Finely Diced Red Onion


1/4 Tsp Jalapeno, seeded and diced


1 1/2 Tbsp Currant Jelly


1 1/2 Tsp Lime Juice


15 oz Maple Leaf Farms Honey-Orange Duck Breast

Directions

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Sweet Potato Pancake: 1. Grate sweet potato, russet potato, onion and Granny Smith apple on a medium size grater of food processor. Drain mixture in colander, pressing lightly to remove any additional moisture.


2. Combine whole eggs, egg whites and beer in a bowl. Mix in flour, salt, and pepper. Fold in grated potato mixture.


3. Heat up 1/4" film of blended oil in cast iron skillet on griddle top. Place 1 tsp. of mixture into hot oil spreading lightly to give a pancake about 1 1/4 inch in diameter. Sauté until golden brown. Turn and brown other side. Can be prepared ahead to this point. Reheat to serve.


Papaya Salsa: 4. Heat jelly until melted. Take off heat and stir in diced fruit, vegetables, herbs and lime juice. Use as topping for honey-orange duck on sweet potato pancake.


Assembly: 5. Score skin of duck breast in 1/4 inch intervals, making a criss-cross pattern.


6. Over low to medium hot heat, place breasts skin side down for about 8- 12 minutes (or until fat is rendered and skin is crisp and brown). Turn breast over and cook 1-2 minutes. Then place breasts in a 400 degree oven for 3-4 minutes or until internal temperature reaches 150 degrees.


7. Remove skin from breast and discard skin. Chill duck breast.


8. Thinly julienne duck breast. Heat pancakes, top with 1/4 oz breast meat and a tiny dollop of papaya salsa.


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