Duck with Mashed Potatoes and Potato Crackers

Name: Duck with Mashed Potatoes and Potato Crackers
Yield: 2
Ingredients: 2.0pc Breasts of duck; 5.0pc Cardamom; 10.0g Funnel seeds; 5.0g Orange peel; 10.0g Ginger fresh, slice; 0.0 Salt And Pepper As Needed; 0.0 For the Crackers:; 500.0g potatoes; 30.0g Cornstarch; 50.0g Corn oil; 0.0 Salt And Pepper As Needed; 0.0 For the Mashed Potato:; 500.0g Knorr Professional Mashed Potato (1x2Kg); 10.0g Coriander, fresh, finely chopped; 40.0g Corn oil; 0.0 Salt And Pepper As Needed; 300.0g Carrots; 150.0g Orange Juice; 20.0g Ginger fresh, slice; 1.0l Knorr Professional Chicken Stock Powder (6x1Kg); 200.0g Hibiscus juice; 50.0g Butter; 0.0 Salt; 180.0g Pan seared duck; 40.0g Carrot puree; 100.0g potato; 30.0g Jus

Duck with Mashed Potatoes and Potato Crackers – - Recipe

Nostalgic dish in a modern way.

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Duck Cooking Method

Breasts of duck 2.0 pc
Cardamom 5.0 pc
Funnel seeds 10.0 g
Orange peel 5.0 g
Ginger fresh, slice 10.0 g
Salt And Pepper As Needed

For Potato Crackers and Mashed Potatoes:

For the Crackers:
potatoes 500.0 g
Cornstarch 30.0 g
Corn oil 50.0 g
Salt And Pepper As Needed
For the Mashed Potato:
Knorr Professional Mashed Potato (1x2Kg) 500.0 g
Knorr Professional Mashed Potato (1x2Kg)

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Bag in Carton 636.50 EGP

1 x 2 Kg 636.50 EGP

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Coriander, fresh, finely chopped 10.0 g
Corn oil 40.0 g
Salt And Pepper As Needed

For carrot & orange puree:

Carrots 300.0 g
Orange Juice 150.0 g
Ginger fresh, slice 20.0 g

For The Juice:

Knorr Professional Chicken Stock Powder (6x1Kg) 1.0 l
Knorr Professional Chicken Stock Powder (6x1Kg)

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Euro-Container 148.80 EGP

6 x 1 Kg 892.80 EGP

Knorr Professional Chicken Stock Powder (6x1Kg) added to cart

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Hibiscus juice 200.0 g
Butter 50.0 g
Salt

For the Plating:

Pan seared duck 180.0 g
Carrot puree 40.0 g
potato 100.0 g
Jus 30.0 g

Main Course

Nostalgic dish in a modern way.

...

Preparation

Duck Cooking Method
- Debone the breast and put it in the vaccuum bag along with other the ingredients
- Sous vide for 50 min on 55 C
- Pan sear it until the skin is crispy
For Potato Crackers and Mashed Potatoes:
- Boil the potatoes until soft and blend with corn strach, corn oil , salt & white pepper.
- Spread this mixture on a silicon sheet and then dehydrate in the oven at 100C for 2 hours , then fry it on hot oil on 180c until golden color
- For the mashed potatoes,add 90G of Knorr Mashed Potatoes to 0.5L of boiling water then add coriander and oil then season with salt and white pepper
For carrot & orange puree:
- Cut the carrots into slices, add the orange juice , ginger and water and cook it until soft
- Using the hand mixer puree the mixture and keep to use later in plating
For The Juice:
- In the prepared Bouillon, add duck carcasses after being caramelized at 200C for 50 min with vegetables and spices (peppercorn ,coriander seeds and garlic cloves .
- Allow to boil and reduce to simmer
- Keep skimming and simmer for 2 hours
- Then add the hibiscus juice and finally season it with salt and pepper
- Finish it with butter.
For the Plating:
- Spread the mashed potato between the crackers as layers
- Add the duck breasts on hot plate with puree , potoato mille feuill and jus.

Main Course

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Duck with Mashed Potatoes and Potato Crackers

Ingredients