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

Honey orange duck breast with sweet potato pancake and papaya salsa

Savory sweet potato pancakes with the bright citrus flavors of honey-orange duck breast topped with papaya salsa.

Ingredients

Pancake

  • 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

    Blend Oil (for frying), as needed

Salsa

  • 1

    1 1/2 Tbsp Currant Jelly

  • 2

    1 cup Papaya, finely diced

  • 3

    2 Tbsp Red Bell Pepper, finely diced

  • 4

    2 tsp Mint Leaves, finely chopped

  • 5

    2 tsp Cilantro, finely chopped

  • 6

    1 tsp Red Onion, finely diced

  • 7

    1/4 tsp Jalapeno, seeded and diced

  • 8

    1 1/2 tsp Lime Juice

Duck

Directions

Pancake

  • 1

    Grate sweet potato, russet potato, onion and Granny Smith apple on a medium size grater of food processor. Drain mixture in colander, pressing lightly to remove any additional moisture.

  • 2

    Combine whole eggs, egg whites and beer in a bowl. Mix in flour, salt, and pepper. Fold in grated potato mixture.

  • 3

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

  • 4

    Place 1 tsp of mixture into hot oil spreading lightly to give a pancake about 1 1/4 inch in diameter. Sauté until golden brown. Turn and brown other side. Can be prepared ahead to this point. Reheat to serve.

Salsa

  • 1

    Heat jelly until melted. Take off heat and stir in diced fruit, vegetables, herbs and lime juice. Use as topping for honey-orange duck on sweet potato pancake.

Duck

  • 1

    Score skin of duck breast in 1/4 inch intervals, turn breast and score again making a criss-cross pattern. Making sure not to cut into the meat.

  • 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. Chill duck breast. Thinly julienne duck breast.

Plating

  • 1

    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
Prep Time: 60
Cook Time: 30
Ready Time: 1 Hour 30 Minutes
Servings: 120 Servings