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For an elegant appetizer, this dish is spot on.
A Food Fight Round 5 recipe
2 Pelleh duck breasts
8 baby potatoes
1 (3-oz./85-g.) package Pelleh duck fry
8 ounces (225 grams) baby bella mushrooms
1/4 cup Gefen Maple Syrup
1/8 cup Gefen Soy Sauce
1 tablespoon whole-grain Dijon mustard
2 tablespoons mixed berry jam
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wrap potatoes with duck fry. If the pieces are small, you can crisscross two pieces.
Arrange on a baking sheet along with the mushrooms. Drizzle with olive oil, salt, and pepper. Roast for one hour.
Season duck breast generously with coarse salt and ground black pepper on both sides.
Set a heavy-bottomed pan on the stove. Place duck breast, skin side down, in the cold pan over medium heat (this allows the fat from under the skin to render before the skin itself crisps up completely).
Raise heat slowly as you see the fat rendering. This should take about 10 minutes.
As soon as the skin has gotten crispy, turn the duck over and place the entire pan in your oven for eight minutes.
Mix glaze ingredients in a small saucepan and bring to a simmer. Cook until it reduces, about five minutes.
Remove the duck from the oven and immediately transfer it to a cutting board or plate and drizzle with the glaze. Allow to rest until it cools somewhat, then cut into bite-size pieces, leaving the skin on.
Drizzle potatoes with some of the fat from the duck breast.
Assemble on a skewer with one potato, one mushroom, and one piece of duck breast.
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