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Duck French Dip
4
servings30
minutes40
minutesIngredients
- Duck Breasts:
2 2 duck breasts – skin removed
shredded provolone cheese
- Au Jus:
1 1 Duck Carcass
salt and pepper
carrots
celery
fresh sage
onions
- Horseradish Aioli with Duck Chicharones:
2 cloves 2 garlic, grated or minced
1 tsp 1 Dijon mustard
1 tbsp 1 fresh lemon juice
2 2 egg yolks, room temperature
1 tsp 1 fresh thyme leaves, chopped
1 cup 1 avocado oil or canola oil
3 – 4 tbsp 3 – 4 freshly grated horseradish
salt and white pepper, to taste
2 – 3 pieces 2 – 3 duck skin
3/4 cup 3/4 water
duck fat
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)
Inspired by Beer Belly – Los Angeles, CA
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