Potato Pancakes With Confit Duck And Red Cabbage Beet Slaw Recipes

Steps:

• Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
• Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• Turn oven to low, about 200 degrees F (95 degrees C).
• Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Steps:

• Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper., In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.

Steps:

• Mix in medium bowl potatoes, slaw, egg whites and pepper.
• Spray large nonstick frypan with veggie cooking spray and heat over medium high.
• Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
• Repeat with second pancake, drizzle any juices from bowl over pancakes.
• When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
• Cook until pancake browns on one side, about 5 minutes.
• Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
• If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.

Steps:

• Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper. Line large bowl with lettuce. Mix 2 1/2 cups carrots into cabbage mixture. Spoon salad atop lettuce in bowl. Sprinkle remaining grated carrots over and serve.

Steps:

• Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
• Brown the ducks as indicated in the recipe and set aside.
• Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

Steps:

• Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
• Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
• Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
• Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

Steps:

• To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
• Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Steps:

• At least 24 hours before serving, mix the salt, pepper and herbs, except the thyme sprigs, in a large bowl. Add the duck legs and rub in the herby salt until well coated. Cover and leave overnight or up to 24 hours in the fridge.
• Next day, wipe the salty mixture from the duck legs and place them in a single, tight-fitting layer in the base of a pan. Add the bay leaves from the bowl and pour over the goose fat. If it doesn't cover the duck, top up with the groundnut oil. Cook over the lowest possible heat for 2½ hours, so the fat barely bubbles. The duck skin should be creamy rather than golden once cooked. Transfer the legs to a bowl and strain in the fat, pushing the duck under until fully submerged. (The duck can now be chilled and refrigerated for up to 1 month.)
• While the duck is cooking (or up to 2 days ahead of the meal), make the madeira gravy and cabbage. For the gravy, melt the butter in a small pan, add the shallots and cook for 6-8 minutes, stirring until golden. Stir in the flour and cook, stirring all the time, until the flour browns - take care not to let it burn. Whisk in the stock and continue whisking over the heat until slightly thickened. Add the madeira and cook for 2 minutes more. Strain through a sieve into a bowl. (The gravy can now be cooled and chilled for up to 2 days.)
• For the cabbage, scoop 2 tbsp of the goose fat from the duck as it cooks (if making at another time use olive oil) and put into a medium pan. Add the shallots and cook, stirring, until softened. Tip in the juniper berries and cabbage and cook over a fairly high heat until the cabbage starts to soften. Stir in the vinegar, orange juice, raisins and redcurrant jelly. Cover and leave to cook for 15 minutes, stirring now and then until tender. (Cool and chill for up to 2 days if making ahead.)
• On the day, preheat the oven to fan 180C/ conventional 200C/gas 6. Remove the duck legs from the fat and wipe away any excess with kitchen paper. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. Meanwhile, reheat the cabbage and gravy in separate pans until piping hot.
• To serve, put a generous spoonful of cabbage on serving plates and sit the duck legs on top. Spoon round the gravy and serve with the potatoes. For a green vegetable, quickly stir fry some sugar snaps.