4 ea Duck Breast (6-8oz), scored
4ea Duck Fat Fondant Potato
24oz Creamed Leeks
4ea Baby Leeks, charred on grill
Additional Recipe(s) For Video Description Section:
-4ea Yukon Gold Potato, cut out with 1 ½ “ ring mold
-2# Duck Fat to cover potato
-2ea Garlic Clove
-½ bunch Thyme
In a large deep sauté pan, over low heat, cover potatoes with duck fat, add garlic and thyme and cook until fork tender. Remove from fat, allow to cool. As needed, reheat in sauté pan over medium high heat, allow for caramelization on top and bottom.
-2ea Leeks, washed, green top removed
-TT Kosher Salt
-16oz Heavy Cream, to cover
-TT Salt and Pepper
In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick in consistency. Season to taste.
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Crispy Skin Duck Breast