I Love NY Duck

Total Time:
1 hr 27 min
15 min
12 min
1 hr

4 servings

  • 4 boneless duck breast halves, skin side scored, dried overnight uncovered in a refrigerator, skin-side up
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 (750 ml) bottle NY State sweet wine ( Riesling or Gewurtztraminer)
  • 2 tablespoons minced shallots
  • 1 tablespoon peppercorns
  • 1 teaspoon chopped garlic
  • 1/2 sprig fresh thyme
  • 4 tablespoons cold unsalted butter
  • 1/2 cup seedless red grapes, halved
  • 1 tablespoon chopped chives
  • Iron-skillet Potato Cakes, recipe follows
  • 4 cups baby arugula
  • Iron-skillet Potato Cake:
  • 4 medium baking potatoes, like russets
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • Essence, recipe follows
  • 1/2 cup duck fat
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

For the duck: Preheat an oven to 350 degrees F.

Season the duck breasts generously with the kosher salt and black pepper. Reserve.

In a medium saucepan combine the wine, shallots, peppercorns, garlic, and thyme. Reduce to 1/4 cup. Whisk in the cold butter. Strain into a serving vessel and add the grapes and chives. Reserve in a warm place until ready to serve.

Heat a large heavy skillet over high heat. Sear the duck breasts, skin side-down, for 5 minutes or until golden brown. Turn over and cook to desired temperature, about 4 minutes for medium-rare.

Allow the duck breasts to rest for 5 minutes before carving them on the bias. Place 1 Iron-skillet Potato Cake on each of 4 plates. Fan the slices over the potato cakes, top with some of the arugula and drizzle with the sweet wine glaze. Serve immediately.

Iron-skillet Potato Cake:

Place the potatoes in a pot. Add enough cold water to cover them by 1-inch. Add a pinch of salt to the water and bring to a boil. Cook the potatoes until they are almost fork tender, about 20 minutes. Place them on a plate and let them cool for 10 minutes. Carefully peel the potatoes. Grate them on a cheese grater and place in a bowl. Add the salt, pepper, and Essence and gently mix to incorporate.

Heat a 10-inch, cast-iron skillet over high heat. Add the duck fat and wait until the fat is almost smoking. Make 3-inch pancakes with the grated potato and add to the pan. Cook until golden brown, about 4 to 5 minutes, then flip, and cook until golden brown on the other side.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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