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Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes

Mains, Main dish duck recipes

Cubes of duck breast on a skewer, pan-seared and flavoured with a mixture of chopped garlic and parsley and served with small slices of fingerling potatoes fried in duck fat.

Ingredients

Recipe for 4 persons

For the fingerling potatoes

800 Gr
Fingerling potatoes
1 Clove(s)
Garlic
2 Sprig(s)
Thyme
60 Ml
Duck fat

For the duck skewers

2 Unit(s)
Duck magret
0.50 Bunch(es)
Parsley
2 Clove(s)
Garlic

For the sauce

150 Ml
Veal demi-glace
30 Ml
Grainy mustard
50 Ml
Cream 35%

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4 Handful(s)
Salad mix
1 Tsp
Grainy mustard
3 Tsp
Balsamic vinegar
4 Tbsp
Olive oil
1 Zest
Lemon
  • Salt and pepper
  • Butter
Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes

Preparation time: 30 min

  • General preparation

    Slice fingerling potatoes to a thickness of 0.5 cm, then rinse thoroughly with cold water. Chop the parsley leaves. Chop the garlic finely. Chop thyme leaves finely.

  • Fingerling potatoes preparation

    Place fingerling potatoes in a saucepan, cover with cold water and add a few pinches of salt. Cook for about 10 minutes starting when it boils and check for doneness with a knife. Then drain the potatoes. In a skillet over high heat, add a little duck fat and add in the potatoes. Let them fry for 5 min. When colored, add a knob of butter, garlic and thyme and cook for about 2 minutes. Season with salt and pepper and keep warm.

  • Duck skewers preparation

    Trim the duck fat excess on the magrets and cut them into 2cm cubes. Skewer the cubes on bamboo skewers. In a skillet, brown the duck skewers for 1-2 minutes on each side. Then add a knob of butter and when it is foamy, pour over the skewers. When cooked, add parsley and remaining garlic and season with salt and pepper.

  • For the sauce

    In a sauce pan warm the veal stock for a few minutes, add the mustard and the cream, cook it for 4 to 5 minutes until tou get a nice consistancy.

  • To serve

    Arrange the potatoes on your plate and place the duck skewer pointing up. Put the sauce all around and finish the decoration with a fresh herb.

In order to prepare this recipe in 30 minutes, use pre-cooked potatoes. If you have to make several skewers for your guests, pan-sear them only on two sides and finish cooking in the oven a few minutes at 400°F.

Class with similar recipe

Friday, 23 August12:15 à 13:15
Ateliers & Saveurs Old Montreal
24.00$ / pers.

MIDI EXPRESS

30 min of cooking class + 30 min of tasting = 1h of fun.

  • Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes
More information
Friday, 23 August13:00 à 14:00
Ateliers & Saveurs Old Montreal
24.00$ / pers.

MIDI EXPRESS

30 min of cooking class + 30 min of tasting = 1h of fun.

  • Duck skewers with chopped parsley and garlic, sautéed fingerling potatoes
More information

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