Potato Rosti with Duck Confit and Chive Cream Drizzle
Wash and peel the potatoes. Use a box grater to grate the potatoes and set aside in a large bowl. Season with salt and pepper. Stir to blend.
Set a 10-inch, nonstick saute pan over medium-low heat. Add 1 tablespoon of the butter, and 1/2 tablespoon of the vegetable oil to the saute pan. Once the butter stops foaming, lay the potatoes in the pan and press to form an even cake. Cook the potatoes undisturbed until well caramelized, about 10 to 12 minutes. Place a large plate over the saute pan and invert the potato cake onto the plate. Return the saute pan to the stove top and add the remaining butter and vegetable oil. Once the butter stops foaming, slide the potato cake back into the pan with the cooked side facing up. Continue to cook the rosti until well caramelized and browned on the second side, about 10 to 12 minutes.
Remove the pan from heat and slide the rosti onto a cutting board. Slice the rosti into 4 servings and place on appetizer plates. Top each serving with 1/2 cup of duck confit and a drizzle of the Chive Cream. Sprinkle the chopped parsley over top and serve while warm.Duck Confit:
4 duck leg portions with thighs attached (about 2 pounds), excess fat trimmed and reserved
Salt and freshly ground black pepper
10 cloves garlic, peeled
2 recipes Bouquet Garni, recipe follows
2 cups olive oil
Preheat the oven to 200 degrees F.
Season the duck meat with salt and pepper and place in a large, shallow baking dish. Arrange the garlic evenly over the meat and tuck in the bouquets garnis. Add the oil and the reserved duck fat, cover with a sheet of aluminum foil, and bake until the meat pulls away form the bone, 12 to 14 hours.
Remove from the oven and cool completely. Strain and reserve the fat. Pick the meat from the bones.
Yield: about 2 cupsBouquet Garni:
5 sprigs fresh thyme
10 black peppercorns
3 sprigs fresh parsley
Place all the ingredients in the center of a 6-inch square of cheesecloth. Bring the ends together and tie securely with kitchen twine.Chive Cream:
1/2 cup sour cream
1 tablespoon heavy cream
2 tablespoons chopped chives
1/4 teaspoon salt
Pinch fresh ground white pepper
Combine all the ingredients in a small bowl and stir to combine. Refrigerate until ready to use in an airtight, non-reactive, sealable container.
Yield: about 1/2 cup
Recipe courtesy Emeril Lagasse, 2006
Recipe courtesy of Bobby Flay