Pinot Pairings
Duck Confit Potato Cake
Provided by Mark Dym, Executive Chef at the Little River Inn
Serves six
- 6 Confit of duck thighs
(available at specialty stores or via the internet) - 3 Large Russet potatoes
- 1 Large yellow onion
- 2 Tablespoons apple cider vinegar
Preheat oven to 400° F.
Wash and dry the potatoes. Bake them, skin on, in preheated oven until barely tender, about 35-40 minutes. Allow to cool slightly, then remove skins, cut into medium dice and set aside. Thinly slice the onion and set aside.
Meanwhile, remove the skin from the duck, remove the meat from the bones and shred. Reserve the fat that surrounded the duck.
Heat some of the duck fat in a medium sautŽ pan over medium heat. Add the sliced onion and cook until golden brown. Add the cider vinegar and cook briefly, just until all the liquid is evaporated. Allow to cool slightly.
In the same pan, heat additional duck fat and sautŽ the diced potatoes until golden brown. Allow to cool slightly.
Mix the potatoes, duck meat and onions in a bowl. Shape into 12 patties.
Heat a non-stick pan over medium heat. Add the remaining duck fat to the pan (if you don't have enough duck fat, use a bit of extra virgin olive oil). Working in batches, if necessary, sautŽ the patties until golden brown on both sides. Serve immediately.
If used as a first course, serve two patties per guest, with a small green salad.
Recipe for Duck Confit
If you are feeling adventurous and would like to make your own duck confit, here is the recipe:
- 6 Duck thighs
- 1/2 Cup kosher salt
- 2 Tablespoons sugar
- 1 Teaspoon cracked black pepper
- 6 Cloves garlic, sliced
- 1 Tablespoon fresh ginger, grated
- 1 Quart rendered duck fat (available at some specialty markets)
Mix the salt, sugar, pepper, garlic and ginger in a small bowl. Rub the mixture into the duck thighs, coating well. Place them in a container just large enough to hold them, cover tightly and refrigerate for 24 hours.
After 24 hours, preheat the oven to 200° F.
Rinse the duck thighs and pat dry. Melt the duck fat over low heat in an ovenproof pot. Place the thighs in the melted fat, cover and place in the oven. Cook for approximately three hours, or until the meat comes easily off the bone. Allow to cool completely in the fat.
You may now proceed with the above recipe, or reserve the confit for another use. It will keep, refrigerated and covered in its fat, for several weeks.
