Grilled Duck Breast with Champagne Mango Ginger Sauce, Grilled Baby Bok Choy and Foie Gras Hash Browns

21 04 2010


Grilled and Sliced Duck Breast over Champagne Mango Ginger Sauce and Foie Gras Hash Browns served on Foie Gras Torchon

Foie gras is versatile; by itself as an appetizer, a  meal, a savory dessert. Foie gras can play the starring role or support the meal. Here we use the foie gras in one of my favorite ways. I know, I know it’s been said about a kazillion times before but the truth is the truth: few things are better than potatoes cooked in duck fat. And what goes better with a duck part  than another duck part? The sauce adds a subtle sweetness and acidity along with a little ginger to help cut the richness of the dish. The simply prepared baby bok choy acts as a nice textural contrast. The foie and  potatoes and duck-they punch your ticket to the Pleasuredome.

Grilled Duck Breast (before slicing), Sauce and Grilled Baby Bok Choy

  • 2 duck breast (about 12-16 oz total weight)
  • 2 Tbs chopped shallot
  • 1 clove garlic finely chopped
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs finely grated fresh ginger
  • Juice of 1 lemon
  • 2 champagne mango, chopped
  • 1 cup champagne
  • 4 Baby Bok Choy
  • 2 large potatoes, cut into about ¼ inch cubes
  • ¼ cup chopped sweet onion
  • 1 clove chopped garlic
  • Olive oil
  • 4 approximately ½ inch slices of foie gras torchon for serving, + ~another 1 to cook with (OK here to use some pieces or scrap)

Season the duck breast on both sides. Place some scores across the fat, about ½ inch apart approximately ½ way into the fat pad. Grill the duck breast fat side down. Remove the breast and allow it to rest for about five minutes. While the breast is resting, place the lightly seasoned bok choy on the grill and finish. While the duck grills make the sauce. In a medium saucepan heat the oil and butter. Add the shallots and cook until tender, about 2 minutes. Add the garlic and ginger and cook 1 more minute. Add the lemon juice, mango and wine. Cook until reduced by about 1/3 and the mango has become very soft. Using an immersion blender (or in batches in a regular blender or food processor) puree the mixture. Bring the mixture back to a boil, reduce the heat and simmer for about 10 minutes, until thickened. While the duck grills and the sauce thickens, prepare the hash browns. Heat the olive oil and foie scraps or about 1 sliced torchon in a large sauté pan. Add the potatoes, season with salt and pepper and brown. As the potatoes start to brown add the onion and cook for several more minutes. Add the garlic and finish browning the potatoes. Serve by placing the hot hash browns over the torchon, this cause the torchon to melt slightly and mixes with the potatoes. Garnish with chopped thyme.

As I said, the truth is the truth; there are few things better than potatoes and duck fat-can you handle the Truth?

How they serve potatoes in Heaven




8 responses

21 04 2010

foie gras hashbrowns! now thats what I am talking about. did you get the e-mail about foam?

21 04 2010

DB: You and I clearly go over the top. Got the foam info-Big Thx!

21 04 2010
denise @ quickies on the dinner table

My God! You don’t take prisoners, do you? This is a complete sensory assault. I’m floored – and lying on my back, transfixed, so, give it to me baby…… with a double serving of those wicked hash browns!

21 04 2010

Denise: That is what we call a Code Delicious. It requires an Amp of Champagne-STAT 🙂

21 04 2010
Chef E

Oh you are so right about those potatoes!

21 04 2010

Chef E: so simple, so good;-)
Like that pound cake (a 2 do this weekend)

21 04 2010

Dude…I don’t understand why I don’t read your site. This post just cost me $30, because now I have to make those hash browns. Bravo.

22 04 2010

LTF: But you saved so much by making it yourself. If you ordered it out it would cost you more so…the more you make and eat the more money you save ( I use Gov’t logic).

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