Duck Breast Sliders on Crispy Potato Skins

Student Finalist 2016 Chef Recipe Contest, Florian Schwartz, Le Cordon Bleu College of Culinary Arts

Serving Size {3 Servings}

Ingredients


Plum Sauce:
1 cup Port Wine
1 Tbsp Garlic, chopped
2 Red Plums, pitted and cut into a small dice
3 sprigs Thyme, stems removed and leaves minced
1 tsp Salt
1 tsp Ground Black Pepper
1/4 cup Unsalted Butter, cut into small cubes


Potatoes:
2 medium-sized Yukon Gold Potatoes
Maple Leaf Farms Rendered Duck Fat, for frying


Duck Breast:
1 Maple Leaf Farms Boneless Duck Breast
1 tsp ground Thyme


1 large Avocado, diced into 1/4-inch cubes


2-3 slices Hard Smoked Gouda Cheese, cut into 1/4-inch cubes

Directions

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Plum Sauce:
1. In a medium saucepan, combine port wine, garlic, plums, thyme, salt and pepper; bring to a medium boil.
2. Cook until mixture is reduced to half in volume.
3. Transfer mixture to a blender or use a stick blender to emulsify.
4. Return mixture to the saucepan and reduce heat to low. Add 1/4 cup of butter.
5. Turn heat off and swirl the saucepan until the butter is completely dissolved and mixed through. Set Plum Sauce aside.


Potatoes:
1. Preheat oven to 375°F. Bake the potatoes on a sheet pan for 45 minutes.
2. Remove from oven and blast chill for 20 minutes.
3. Cut the potatoes in half lengthwise.
4. Carefully use a spoon to scrape out the centers of the potatoes, leaving 1/4 inch of inner potato around the inside edge.
5. Fry the potato skins in duck fat until golden brown. Set aside to drain the fat.


Duck Breast:
1. Rub duck breast with thyme.
2. Heat small sauté pan to medium-low heat.
3. Score the duck skin in 1/4-inch intervals diagonally. Rotate breast and score again, making a crisscross pattern.
4. Place skin-side down to render out the fat and cook until skin is golden brown, 8-12 minutes.
5. Flip duck breast and cook an additional 3-4 minutes.
6. Remove breast from pan and set aside to rest. After duck has rested for 4-5 minutes, slice the duck breast in 1/4-inch slices on the bias.


Plating:
Place potatoes skin-side down on a plate. Fill the insides of the skins with the freshly cut avocado. Top the avocado with the cubed gouda cheese. Take the center cut slices of the duck breast and layer one piece on each of the skins. Drizzle each slider with the plum sauce.


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