Directions

• Horseradish Aioli with Duck Chicharones:
• Cut a whole duck, remove skin and set aside
• Place 3/4 cups water in a heavy bottomed pot and place skin in it for about 40 minutes to render the fat from it.
• Remove skin and set aside.
• Once the confit is ready and you’re ready to make the fries, drop the skins in a fryer and get them very crispy.  Remove them from the oil, let it cool slightly and chop the skin up coarsely.
• Place the garlic, mustard, lemon juice, egg yolks and thyme in the bowl of a mini-food processor, or blender. Process until evenly combined, about 10 seconds.
• With the motor running, slowly add the olive oil in a thin stream until completely combined. This should take about 2 minutes so drizzle very slowly and make sure you don’t add more than 1/4 cup in the first 30 seconds.
• Once you have a thickened sauce, stop the processor, taste and season with salt/pepper. Continue to pulse the ingredients until thoroughly mixed and to a thick consistency. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.
• Transfer the aioli to a jar or dish and add the grated horseradish, whisking until well combined.
• Let sit for at least 30 minutes before using. Refrigerate in a container with a tight fitting lid for up to one week.
• Au Jus:
• Place the carcass on a baking pan and season with salt and pepper.
• Roast the carcass in the oven at 400°F for 1 hour.
• Remove and let it cool slightly.
• Place the carcass in a large stockpot with water, onions, carrots, celery, and fresh sage and let it cook for a few hours.
• Strain the vegetables and herbs from the stock.
• Set some of the stock in a separate pot and add some butter.
• Let it cook and reduce to half
• Duck Breasts:
• Season the duck breasts with salt, black pepper and fresh sage on both sides.
• Place them in the oven at 500°F for 8 minutes. Remove and set aside.
• Assembly:
• Slice the duck breast thinly
• Toast the French bun
• Add Horseradish Aioli with Fried Duck Chicharones to the top of the bread
• Add the duck slices to the au jus to heat up and then add it to the bread and top with provolone cheese
• Toast in the oven to melt the cheese
• Serve with au jus and house pickled shallots (with red wine and vinegar)