Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw |
|
 |
Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor. Ingredients:
1 1/4 lb red cabbage (1/2 head), cored and cut into 2-inch chunks |
1 1/2 teaspoons salt |
1 (16-oz) jar pickled beets |
3 tablespoons cider vinegar |
1 (6-oz) confit duck leg |
1 medium onion, cut into 1/4-inch dice |
2 russet (baking) potatoes (about 1 lb total) |
1 large egg, lightly beaten |
1/4 teaspoon black pepper |
1 cup fine dry bread crumbs |
1/2 cup vegetable oil for frying |
garnish: chopped fresh chives |
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
|
|