Ingredients Jump to Instructions ↓

  1. 1 large baking potato , peeled oil for deep frying mandoline Plastic wrap

  2. 2 small metal ladles The duck breast and assembly Duck Breast Salt Pepper and orange zest Garlic Shallot s Chanterelle Mushroom s Parsley chopped whipping cream Dry sherry Mixed greens: arugula , frisee and spinach Lingon berries

Instructions Jump to Ingredients ↑

  1. Affix serrated blade of mandoline to ⅛-inch. Slice potato, discard the first slice. Make gaufrette potatoes with mandoline by turning the potato a quarter turn after each slice. Keep slices in cold water to prevent browning. In a heavy saucepan heat oil to 350°. Cover a small flat microwave-able plate with plastic wrap; place 4 dried potato slices overlapped slightly in a circle on the plastic; microwave for 2 to 3 minutes. Place the potato slices inside a small metal ladle; put a second small metal ladle on top of the potato slices gently pressing down to form into a a basket. Deep fry potato baskets in hot oil until golden brown; remove from oil and drain gaufrette baskets on paper towels. Repeat this process making more gaufrette baskets. Salt and pepper duck breast, Fry in hot dry pan, skin side down first, until crisp about 4 to 6 minutes. Turn over and saute for another 5 minutes until done. Remove from pan and sprinkle skin side with Orange zest. Cool and slice into ¼ " slices Saute shallots, garlic and mushroom in pan until soft, add whipping cream and sherry. heat thru. To assemble: fill a few green leaves in potato basket, add duck breast and mushrooms, top with a dollop of lingon berries


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