Soft potato pancake with parmesan, pulled duck leg confit with fine herbs, risotta, green salad with lemon zest
Brunch, Cheese, Vegetables and Fruits, Duck
A very interesting dish that can be served as a main dish, brunch or as a big sharing dish.
Feel free to use some pulled chicken or pulled salmon.
The salad can also be changed with another type of salad.
Ingredients
Recipe for 2 portionsPotato pancake
Duck
Baby spinach salad
Dressing and final touches
- Salt and pepper
Preparation time: 60 min
Preheat your Oven at 400 °F
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To prepare before claa
Ingredients
Make sure the salad is clean, the parmesan is grated and the potatoes are rinsed.
Materiel
1 cutting board, 1 pairing knife, 1 chef knife
1 pot (to heat the duck)
1 bowl (vinaigrette), 1 fork, 3 table spoons
3 big bowls (pancake mix, egg whites, pulled duck)
1 rubber spatula
1 anti stick pan
1 pastry pan and oven
2 rags
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Pancake mixture + cooking of the potatoes
Put your potatoes in a pot filled with COLD salted water
Bring to a slight boil until the potatoes are cooked in the center, you can check by sticking a pairing knife in the potato, and if it comes out without much resistance, the potato is ready.
Strain and peel them with a knife, gather them in a bowl and squish them with a fork.
Potato pancake mix
Whip up the egg whites with a pich of salt until they are thick and white.
In a separate bowl, add in the flour first, then the sour cream, the eggs and the grated parmesan, then finish with the whipped egg whites. Mix in gently with a rubber spatula.
Cooking of the pancake mix
Gently put a table spoonful of potato mix in a hot frying pan with a bit of olive oil.
Turn them over once they are colored enough on the bottom and sides. About 2 minutes on each side.
Gently put them on a sheet pan and finish cooking them in the oven if needed.
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Duck
In a simmering pot of water, on low heat, gently put in the duck leg confit to heat it up. This will help the pulling process.
Firmly pass your thumb under the skin of the duck to remove it, then between your fingers, shred ine meat into smaller pieces.
Sauté the pulled duck in the same frying pan as the potato pancakes for a couple seconds until the duck is hot. Then remove from heat source and add in the parsley mixture. Season with salt and pepper.
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Salad + Final touches
MIx the ingredients of the vinaigrette, season with salt and pepper if necessary.
Delicately mix the spinach salad.
Dressing and final touches
Finely dice the green onion at an angle to create small losanges, what we calll whistles.
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Dressing and final touches
Gently put on your plate, 2 beautiful potato pancakes, on each one, a spoonful of duck confit, finish with a nice spoon of ricotta cheese on the duck.
Add on the spinach salad mix and finish off with a bit of lemon zests and green onions.
Official partners
Feel free to use some pulled chicken or pulled salmon.
The salad can also be changed with another type of salad.