I Love NY Duck

Show: Episode:

Picture of I Love NY Duck Recipe Photo: I Love NY Duck Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
1 hr 27 min
Prep
15 min
Inactive
12 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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:

  • 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

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):

  • 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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 2 reviews

  • on October 02, 2009

    Flag

    It is really good

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 10, 2009

    Flag

    I have made this recipe many times and it's great. The sauce is a perfect balance between sweet and tart. And unlike so many duck breast sauces, it's not too heavy.The potato pancakes were a bit too rich so I now serve the duck with wild rice instead. The few times I couldn't find arugala, I substituted baby spinach.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.