Appetizers: Eggplant and Roasted Tomato Tarte Tatin
Entree: Seared Duck Breast
with an apple bacon potato hash, brussels sprouts and an apple cider reduction
Dessert: Meyer Lemon Filled Doughnut
with clotted cream
Seared Duck Breast with Apple Bacon Potato Hash, Brussels Sprouts and an Apple Cider Reduction
4 Duck breasts, 6-7 oz
4 oz duck sauce
4 oz cooked diced skinless potatoes
2 oz diced cooked bacon
2 oz roasted diced apples
3 oz Brussels sprouts, cored and split
Duck Sauce
16 oz duck stock
1 cup apple cider
1/2 c balsamic vinegar
1/4 c sugar
1 tbsp light roux
Melt sugar in a heavy bottom saucepan – don’t allow to burn. Add apple cider, vinegar and stock and reduce by half. Add roux and cook for another 10 minutes. Sauce should be shiny and smooth.
Potato hash
4 oz potato, diced
4 oz raw bacon diced
1 granny smith apple, diced skin on
1/2 tsp fresh thyme, chopped
1 tsp sugar
Salt and pepper, to taste
1/2 tsp crushed red pepper
Dice potatoes into 1/4-inch cubes and blanch in a fryer at 325 degrees until slightly brown.
Cut bacon the same size and cook in a pan until crisp and fat is rendered. Remove bacon with a slotted spoon and reserve fat.
Dice apples skin on into 1/4-inch cubes and toss with sugar, crushed red pepper, salt and pepper and fresh thyme. Place on a sheet pan and roast at 350 degrees for 5 minutes or until soft.
Salt and pepper duck breast. Place in pan on medium-high heat and start rendering the skin. When fat begins to release from the skin reduce heat to medium. Continue to render until skin is very crispy. Then place in a 400-degree oven and cook until medium-rare to medium. When done, remove from pan and place on cutting board to rest.
Place reserved bacon fat in a pan on medium-high heat and sauté until crisp. Reduce heat to medium, add the rest of the hash ingredients and toss well. Salt and pepper to taste and set aside.
Steam sprouts in butter, 1/2 cup of water and salt and pepper to taste until tender.
Slice duck breast very thin.
Heat sauce in a pan and finish with 1 tsp of butter.
To plate: place the hash on bottom of the plate with the sprouts on top. Then fan the duck breast above and spoon sauce on top and around the duck.
Patois, 6078 Laurel St., 895-9441
