Recipe courtesy of Tir na nOg and Matthew Geraghty
Save Recipe Print
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Spring Rolls:
Duck:

Directions

Spring Rolls:

In a deep saucepan, heat several inches of oil to 350 degrees F.

Cook potatoes in salted water until tender. Drain cooked potatoes and return to pot and allow to dry over low heat.

Heat cream in a small saucepan until boiling, remove from heat and set aside. Meanwhile, blanch scallions in boiling salted water for 1 minute, then puree with cream in a blender.

Mash or rice the potatoes and add the butter, salt, and pepper, to taste. Add cream scallion mixture and mix until smooth. Potato mixture should be a vivid green color. Allow to cool, then roll into 2 logs. Brush egg on a spring roll wrapper and place another wrapper on top. Place potato log on the bottom side, fold sides in and roll up. Repeat for the second spring roll. Fry until golden brown, about 3 to 4 minutes.

Duck:

Preheat oven to 400 degrees F.

Put confit legs, skin side up, on a baking sheet and cook until skin is crisp and meat is heated through, about 10 minutes.

Meanwhile, season duck breast with salt and pepper. In a medium skillet over medium heat, place duck breast skin side down. Cook until fat is rendered and skin is crisp, about 5 minutes. Add garlic cloves to the pan and place in the oven for 2 to 3 minutes, baste breast with rendered duck fat and flip, cook for 3 more minutes or to desired doneness. Remove garlic and duck breasts and place on warm plate. Pour out excess duck fat, and add shallots to the skillet, cook just to sear foie gras (just a few seconds). Remove and place on a warm plate. Add the mead and orange juice and boil until reduced to 1 tablespoon. Add stock, seared foie gras, butter and scallions to the pan, remove from heat and stir until butter melts.

To assemble the dish, cut spring roll on a bias in the middle, slice off ends and place on the plate upright. Place duck confit on the plate and slice the duck breast, fanning it out on the plate. Spoon sauce on the duck breast, leg and plate.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pan Roasted Duck Breast

Pan Roasted Duck Breast

Recipe courtesy of Beau MacMillan

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Turkey Leg and Wing Confit with Roasted Breast

Recipe courtesy of Food Network Kitchen

Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce

Recipe courtesy of David Bull

Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce

Recipe courtesy of David Bull

Pan Seared Duck Breast with Tamarind Reduction

Recipe courtesy of Aarón Sánchez

Pan-Seared Duck Breast with Cassis Compote

Recipe courtesy of Bob Blumer

Five-Spice Roasted Duck Breasts

Recipe courtesy of EatingWell.com

Browse Reviews By Keyword

          Latest Stories