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Soft potato pancake with parmesan, pulled duck leg confit with fine herbs, risotta, green salad with lemon zest

Brunch, Cheese, Vegetables and Fruits, Duck

A very interesting dish that can be served as a main dish, brunch or as a big sharing dish.

Note

Feel free to use some pulled chicken or pulled salmon.

The salad can also be changed with another type of salad.

Ingredients

Recipe for 2 portions

Potato pancake

240 Gr
Baby potatoes
30 Gr
Flour
1 Unit(s)
Egg
40 Gr
Sour cream
1.50 Tbsp
Grated parmesan
1 Unit(s)
Egg white

Duck

2 Unit(s)
Confit duck leg
2 Clove(s)
Chopped garlic
3 Sprig(s)
Flat parsley

Baby spinach salad

2 Handful(s)
Baby spinach
0.50 Unit(s)
Lemon juice
2 Tbsp
Olive oil
1 Tsp
Dijon mustard

Dressing and final touches

1 Unit(s)
Lemon zests
1 Unit(s)
Green onion
2 Tbsp
Ricotta
  • Salt and pepper

Preparation time: 60.00 min

Preheat your Oven at 400.00 °F

  • To prepare before claa

    Ingredients

    Make sure the salad is clean, the parmesan is grated and the potatoes are rinsed.

    Materiel

    1 cutting board, 1 pairing knife, 1 chef knife

    1 pot (to heat the duck)

    1 bowl (vinaigrette), 1 fork, 3 table spoons

    3 big bowls (pancake mix, egg whites, pulled duck)

    1 rubber spatula

    1 anti stick pan

    1 pastry pan and oven

    2 rags

  • Pancake mixture + cooking of the potatoes

    Put your potatoes in a pot filled with COLD salted water

    Bring to a slight boil until the potatoes are cooked in the center, you can check by sticking a pairing knife in the potato, and if it comes out without much resistance, the potato is ready.

    Strain and peel them with a knife, gather them in a bowl and squish them with a fork.

    Potato pancake mix

    Whip up the egg whites with a pich of salt until they are thick and white.

    In a separate bowl, add in the flour first, then the sour cream, the eggs and the grated parmesan, then finish with the whipped egg whites. Mix in gently with a rubber spatula.

    Cooking of the pancake mix

    Gently put a table spoonful of potato mix in a hot frying pan with a bit of olive oil.

    Turn them over once they are colored enough on the bottom and sides. About 2 minutes on each side.

    Gently put them on a sheet pan and finish cooking them in the oven if needed.

  • Duck

    In a simmering pot of water, on low heat, gently put in the duck leg confit to heat it up. This will help the pulling process.

    Firmly pass your thumb under the skin of the duck to remove it, then between your fingers, shred ine meat into smaller pieces.

    Sauté the pulled duck in the same frying pan as the potato pancakes for a couple seconds until the duck is hot. Then remove from heat source and add in the parsley mixture. Season with salt and pepper.

  • Salad + Final touches

    MIx the ingredients of the vinaigrette, season with salt and pepper if necessary.

    Delicately mix the spinach salad.

    Dressing and final touches

    Finely dice the green onion at an angle to create small losanges, what we calll whistles.

  • Dressing and final touches

    Gently put on your plate, 2 beautiful potato pancakes, on each one, a spoonful of duck confit, finish with a nice spoon of ricotta cheese on the duck.

    Add on the spinach salad mix and finish off with a bit of lemon zests and green onions.

Official partners

Feel free to use some pulled chicken or pulled salmon.

The salad can also be changed with another type of salad.

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