Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw Recipe

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Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw
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Ingredients
12
Count
Nutrition
202
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Make slaw: Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop.
  2. Make pancakes while slaw stands: Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes. Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes. Combine onion, duck meat, and reserved skin in a large bowl.
  3. Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.
  4. Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.
  5. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Serve immediately, with slaw.
  6. Cooks' note: Slaw can be made 1 day ahead and chilled, covered.
  7. *Available
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.16 Kcal (846 kJ)
Calories from fat 35.51 Kcal
% Daily Value*
Total Fat 3.95g 6%
Cholesterol 27.29mg 9%
Sodium 612.04mg 26%
Potassium 635.12mg 14%
Total Carbs 34.62g 12%
Sugars 5.26g 21%
Dietary Fiber 4.22g 17%
Protein 6.56g 13%
Vitamin C 46.7mg 78%
Iron 2.2mg 12%
Calcium 77.5mg 8%
Amount Per 100 g
Calories 106.57 Kcal (446 kJ)
Calories from fat 18.72 Kcal
% Daily Value*
Total Fat 2.08g 6%
Cholesterol 14.39mg 9%
Sodium 322.63mg 26%
Potassium 334.79mg 14%
Total Carbs 18.25g 12%
Sugars 2.77g 21%
Dietary Fiber 2.22g 17%
Protein 3.46g 13%
Vitamin C 24.6mg 78%
Iron 1.2mg 12%
Calcium 40.8mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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