Monday, April 25, 2011

Duck breasts with fig chutney and potato "chips" in duck fat


Sun Dec. 19

This one was Holt's inspiration, based on our acquisition of a whole duck at Luken's in Findlay Market yesterday. As usual, since each part of the duck takes a different amount of time to cook, we took it apart and did the breasts first, sauté/broiling it until just done. Then we deglazed with Lisa Sainsbury's homemade fig chutney - thanks, Lisa!

In the meantime, we sliced potatoes thin with the Benriner and crisped them on the stovetop in deepish duckfat. Lip-smackingly good.

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