Sweet Potato Duck Pave

Sweet potato duck pave

Finalist 2017 Chef Recipe Contest, Jaci Shelby, Food Fanatics Chef, US Foods, Lenexa KS


  • 1

    6 slices of Maple Leaf Farms Duck Bacon, cooked and chopped (see instructions)

  • 2

    1/2 lb Fresh Sliced Portabella Mushrooms, cooked (see instructions)

  • 3

    1 Tbsp Olive Oil

  • 4

    1 tsp Salt and Pepper, mixed

  • 5

    1 qt Heavy Cream

  • 6

    15 oz Coconut Milk

  • 7

    3 Tbsp Thai Curry Base Starter

  • 8

    1 tsp Garlic Powder

  • 9

    1 tsp Kosher Salt

  • 10

    3 turns Freshly Cracked Black Pepper

  • 11

    2.5 lbs Thinly Sliced Sweet Potatoes, skins removed

  • 12

    2 Tbsp Fresh Thyme, no stem

  • 14

    1/3 cup Shredded Romano and Parmesan Cheese Blend

  • 15

    4 Tbsp Unsalted Butter

  • 16

    4 each 2 x 2 inch prepped Pavés

  • 17

    1 cup Heavy Cream

  • 18

    1 Tbsp Thai Curry Base

  • 19

    1/2 cup Fresh Micro Greens

  • 20

    Pinch, Fine Kosher Salt

  • 21

    2 tsp Olive Oil


Duck Bacon:

  • 1

    In a large skillet on a high flame, add the bacon and cook on one side for 4 minutes. Turn the bacon and cook for another 4 minutes. Remove from the skillet and place on a paper towel to remove any extra oil. Chop and set aside.

Portabella Mushrooms:

  • 1

    In a medium skillet on high heat, add 1 tablespoon of olive oil and allow to get hot for 1 minute. Add half a pound of fresh sliced Portabella mushrooms and 1 teaspoon of salt and pepper mix and cook for 6 minutes. Remove from heat and set aside until building the Pavé.

Sweet Potato Pavé:

  • 1

    In a medium saucepan on medium heat, combine the cream, coconut milk, Thai curry base, garlic powder, salt, and black pepper. Cook for 20 minutes while stirring every few minutes. Turn on low and simmer for another 20 minutes. Remove from heat and set aside.

  • 2

    Peel the potatoes and slice thin on a mandolin or meat slicer. Once potatoes are all sliced, toss in the room-temperature cream reduction in a large mixing bowl. Add the fresh thyme.

  • 3

    Spray a 4-inch-deep half size hotel pan on all sides and on the bottom. Place 3 layers of the sliced seasoned potatoes in opposite directions for each row. Add 2 cups of the pulled duck, 1 cup cooked mushrooms, and 1/3 cup of the shredded cheese. Repeat until one layer of potatoes remains.

  • 4

    For the top layer, add the duck bacon before the last layer of potatoes is placed on top. Pour the remaining liquid over the top of the finished product.

  • 5

    Spray a sheet of parchment paper and fold to fit the pan. Place sprayed side on the potatoes. Wrap with plastic, cover with another half size hotel pan, and use a #10 can of product to weigh down the Pav? for 24 hours in the cooler.

  • 6

    Bake at 350 degrees F for 1 hour and 20 minutes covered in foil. Pull out of oven and allow to cool to room temperature. Cover and place in cooler.


  • 1

    Heat butter over medium heat in a medium-sized skillet. Place the Pavé in the melted butter for 2 minutes. Turn each piece over and place in a 400 degree F oven for 12 minutes.

  • 2

    In a separate skillet, add the heavy cream and the Thai base and heat over high heat for 3-4 minutes, allowing the Thai sauce to be fully integrated into the cream.

  • 3

    Place the hot cream sauce in the middle each plate, and then place the Pavé on top of the cream. Mix the micro greens with the salt and olive oil. Garnish on top and around the Pavé. Serve hot.


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