Honey-Orange Duck Breast with Sweet Potato Pancake and Papaya Salsa

Honey orange duck breast with sweet potato pancake and papaya salsa

Ingredients

  • 1

    2 lbs Sweet Potato, peeled

  • 2

    10 oz Russet Potatoes, peeled

  • 3

    12 oz Granny Smith Apple, peeled and cored

  • 4

    4 oz Spanish Onion, peeled

  • 5

    1 Cup All Purpose Flour

  • 6

    3 Large Eggs

  • 7

    3 Egg Whites

  • 8

    1/2 Cup Beer

  • 9

    2 Tsp Kosher Salt

  • 10

    1 Tsp White Pepper

  • 11

    As Needed Blend Oil (for frying)

  • 12

    1 Cup Finely Diced Papaya

  • 13

    2 Tbsp Finely Diced Red Bell Pepper

  • 14

    2 Tsp Finely Chopped Mint Leaves

  • 15

    2 Tsp Finely Chopped Cilantro

  • 16

    1 Tsp Finely Diced Red Onion

  • 17

    1/4 Tsp Jalapeno, seeded and diced

  • 18

    1 1/2 Tbsp Currant Jelly

  • 19

    1 1/2 Tsp Lime Juice

  • 20

    15 oz Maple Leaf Farms Honey-Orange Duck Breast

Directions

Sweet Potato Pancake

  • 1

    Grate sweet potato, russet potato, onion and Granny Smith apple on a medium size grater of food processor.

  • 2

    Drain mixture in colander, pressing lightly to remove any additional moisture.

  • 3

    Combine whole eggs, egg whites and beer in a bowl

  • 4

    Mix in flour, salt, and pepper.

  • 5

    Fold in grated potato mixture.

  • 6

    Heat up 1/4" film of blended oil in cast iron skillet on griddle top.

  • 7

    Place 1 tsp. of mixture into hot oil spreading lightly to give a pancake about 1 1/4 inch in diameter.

  • 8

    Sauté until golden brown.

  • 9

    Turn and brown other side. Can be prepared ahead to this point. Reheat to serve.

Papaya Salsa:

  • 1

    Heat jelly until melted.

  • 2

    Take off heat and stir in diced fruit, vegetables, herbs and lime juice.

  • 3

    Use as topping for honey-orange duck on sweet potato pancake.

Assembly

  • 1

    Score skin of duck breast in 1/4 inch intervals, making a criss-cross pattern.

  • 2

    Over low to medium hot heat, place breasts skin side down for about 8- 12 minutes (or until fat is rendered and skin is crisp and brown). Turn breast over and cook 1-2 minutes. Then place breasts in a 400 degree oven for 3-4 minutes or until internal temperature reaches 150 degrees.

  • 3

    Remove skin from breast and discard skin. Chill duck breast.

  • 4

    Thinly julienne duck breast.

  • 5

    Heat pancakes, top with 1/4 oz breast meat and a tiny dollop of papaya salsa.

Reviews

What do you think of our recipe?
Rating Summary
5
0
4
0
3
0
2
0
1
0