September- Pan Roasted Duck Breast w/ Pommes Anna & Green Olive-Thyme Sauce
Yields 4 Servings
Ingredients
4 each baking potatoes (80 ct.)
½ cup 10% oil
4 each peeled garlic, sliced thin
1 Tbsp Kosher salt
1 Tbsp cafe grind black pepper
4 each boneless duck breasts
2 Tbsp 10% oil
1 cup peeled red pearl onions, halved
1 cup green olives, halved
¼ cup fresh thyme, stemmed
½ cup chicken broth
½ cup glace de canard
Preparation Instructions
For the Pommes Anna:
- Peel and shape the potatoes into cylinder shapes. Rinse. On a mandolin, slice the potatoes into 1/16” slices. Cover with a damp towel.
- In a non-stick saute pan over medium high heat, add 2 Tbsp of 10% oil. Working quickly, lay slices of potatoes clockwise into the pan over-lapping about 1/2”. Complete a full circle and then fill the center with a couple of slices.
- Season with salt, pepper and a couple of the slices of garlic. Repeat the process completing 4 layers total.
- Continue cooking until a deep golden brown, and then, using a spatula, carefully flip the potatoes preserving the shape. Continue cooking until the other side is golden brown and the center layers are cooked through. Remove and reserve for service
For the Duck:
- Season the duck with salt and pepper, and in a saute pan over medium-high heat, place the duck breast fat size down.
- Cook the duck breast fat side down for 5-8 minutes until well rendered and dark golden brown. Flip the breast over and place the saute pan in a 400ºF oven and cook the duck for another 3-4 minutes. Remove and let rest.
For the Sauce:
- In a saute pan over medium heat, saute the onions and olives for 1 minute. Add the thyme, glace de canard and chicken broth. Season and keep warm.
To Serve:
Warm the four pommes anna in the oven. Slice the duck breasts into 3/8” slices and arrange. Divide the sauce between the four plates and serve immediately.
