Ingredients:
- 4 boneless duck breast halves, skin side scored , dried overnight uncovered in a refrigerator, skin-side up
- 1 (750 ml) bottle ny state sweet wine ( riesling or gewurtztraminer)
- iron-skillet potato cakes, recipe follows
- essence , recipe follows
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:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.09 Kcal (2864 kJ) | ||
| Calories from fat | 414.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.08g | 71% | |
|---|---|---|---|
| Cholesterol | 329.5mg | 110% | |
| Sodium | 5143.34mg | 214% | |
| Potassium | 389.56mg | 8% | |
| Total Carbs | 16g | 5% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 56.52g | 113% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 10.6mg | 59% | |
| Calcium | 120mg | 12% | |
| Amount Per 100 g | |||
| Calories | 222.73 Kcal (933 kJ) | ||
| Calories from fat | 135.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 71% | |
|---|---|---|---|
| Cholesterol | 107.28mg | 110% | |
| Sodium | 1674.57mg | 214% | |
| Potassium | 126.83mg | 8% | |
| Total Carbs | 5.21g | 5% | |
| Sugars | 1.49g | 18% | |
| Dietary Fiber | 1.48g | 18% | |
| Protein | 18.4g | 113% | |
| Vitamin C | 4mg | 20% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 3.5mg | 59% | |
| Calcium | 39.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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