Ingredients

Adjust Servings:

	For Duck
	1 mallard duck breast
	Salt
	Black Pepper , to taste
	1 tablespoon Espelette Pepper
	For Frites
	Oil , to fry
	2 Yams , peeled and cut into fries
	3 tablespoons Dijon Mustard
	1⁄4 cup Rice Flour
	Salt
	Black Pepper , to taste
	For Raita
	1 cup Greek Yogurt
	1 Tangerine Juice and zest
	Pinch of ground Celery Seeds
	Pinch of Cumin
	Pinch of Coriander
	1 clove Garlic , minced
	Salt , to taste
	For Salsa Verde
	2 small Shallots , diced
	1 cup White Wine Vinegar , enough to drown the shallots
	3 tablespoons chopped Parsley
	3 teaspoons chopped Marjoram
	3 teaspoons chopped Chives
	3 teaspoons chopped Mint
	3⁄4 cup quality extra-virgin Olive Oil
	To Complete
	Parsley , to taste, for garnish
	Chives , to taste, for garnish
	Marjoram , to taste, for garnish

Duck frites recipe

Name: Duck frites recipe
Yield: 2 Servings
Ingredients: duck: 1 mallard; Salt; Black Pepper; Espelette Pepper: 1 tablespoon; Oil; Yams: 2; Mustard: 3 tablespoons Dijon; Rice Flour: 1⁄4 cup; Salt; Black Pepper; Greek Yogurt: 1 cup; Tangerine Juice: 1; Celery Seeds: Pinch of ground; Cumin: Pinch of; Coriander: Pinch of; Garlic: 1 clove; Salt; Shallots: 2 small; White Wine Vinegar: 1 cup; Parsley: 3 tablespoons chopped; Marjoram: 3 teaspoons chopped; Chives: 3 teaspoons chopped; Mint: 3 teaspoons chopped; Olive Oil: 3⁄4 cup quality extra-virgin; Parsley; Chives; Marjoram

Serves 2
Medium

Ingredients

For Duck
1 mallard duck
Salt
Black Pepper
1 tablespoon Espelette Pepper
For Frites
Oil
2 Yams
3 tablespoons Dijon Mustard
1⁄4 cup Rice Flour
Salt
Black Pepper
For Raita
1 cup Greek Yogurt
1 Tangerine Juice
Pinch of ground Celery Seeds
Pinch of Cumin
Pinch of Coriander
1 clove Garlic
Salt
For Salsa Verde
2 small Shallots
1 cup White Wine Vinegar
3 tablespoons chopped Parsley
3 teaspoons chopped Marjoram
3 teaspoons chopped Chives
3 teaspoons chopped Mint
3⁄4 cup quality extra-virgin Olive Oil
To Complete
Parsley
Chives
Marjoram

Directions

Steps

1 Done	For Duck Pat duck breast dry with a paper towel; then massage salt onto meat side. Score fat side with the tip of your knife to help fat render. Heat a cast-iron pan to high, add 1 tablespoon salt, place duck skin-side down, and lower heat to medium-low to slowly render the duck fat. When skin is golden brown, about 6 minutes, remove duck and wipe clean with a paper towel. Rub the piment d’Esplette on the flesh side of the duck and return to pan, skin-side up, for another 4 minutes or so to finish cooking. Cook for another 6 minutes on the flesh side. Remove duck from pan and set aside to rest.
2 Done	For Frites Fill a heavy-bottomed 14-quart pot with oil and heat to 325°F. Blanch fries for 5 minutes; then remove yam frites from oil and drain on a paper towel–lined plate. Mix mustard and rice flour in a bowl and toss yam frites to coat. Raise oil temperature to 350–365°F. Fry yam frites again until golden brown and crispy. This should take about 3 to 4 minutes max. Remove with a slotted spoon into a bowl with a paper towel. Toss with salt and pepper.
3 Done	For Raita Place all ingredients in a bowl and mix to combine.
4 Done	For Salsa Verde Soak diced shallots in white wine vinegar for 10 minutes; then drain. Combine shallots with remaining ingredients and mix to combine.
5 Done	To Complete Slice the duck breast on the bias, sprinkle with salt, and fan out on your plate. Nestle the Frites next to the Duck. Drizzle the Salsa Verde over the duck. Serve the Raita in a little ramekin on the side and garnish the dish with parsley, chives, and/or marjoram.