Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	35 min
Total:	50 min

20 – 24 hors d’oeuvres pieces
servings

Category:	Appetizers
Subcategory:	Cocktails
Source:	Ass. des Jardiniers-Maraîchers du Québec

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Recipe of : Potato Chips and Chocolate-dipped Duck Breast Hors d’oeuvres

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Recipe ingredients

2 white or red Quebec potatoes, washed
Sufficient quantity, Oil for deep frying
1 duck breast
Salt and pepper to taste
3 squares semi-sweet chocolate
Assorted fresh herbs to taste

Preparation

Chips: Thinly slice potatoes. Soak for 5 min. in salted water. Drain and pat dry with paper towels.
Heat oil and deep fry chips until golden. Remove from oil and drain on paper towels. Set aside.
Preheat oven to 375°F (190°C).
Trim duck of some fat and season with salt and pepper. Score the fat.
Heat a skillet over high heat. When the skillet is quite hot, add duck skin-side down and cook over medium-high heat for 3 – 4 minutes, draining and reserving fat for future use.
Turn duck over and cook another 3 minutes.
Then roast skin-side up 6 – 8 minutes.
Refrigerate.
Melt chocolate in the top of a double boiler over medium heat.
Thinly slice duck and dip half of each slice in melted chocolate.
Pile a few chips and top with a slice of cutlet; decorate with fresh herbs.

Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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