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.
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
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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