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Seared Gadwall over Duck Fat potatoes
by Chad Baudoin
68
Voting starts in: 7 days 3 hours
https://deltawaterfowl.org/contests/camo-cooking-contest/?contest=photo-detail&photo_id=104923
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68
Title:
Seared Gadwall over Duck Fat potatoes

Author:
Chad Baudoin

Description:
Seared Gadwall (or any puddle duck) Breast over rendered Gadwall fat potatoes, served with a simple brown gravy. 1. Make a roux. Melt 1/2 stick of butter, then add 1/4 cup of flour. Add chicken stock and stir until roux dissolves and a smooth gravy forms 2.Start duck breasts in a cold pan, fat side down. 3.Place pan on medium heat to render fat from breasts. Reserve fat to add to potatoes later 4. Boil Yukon Gold potatoes in cold water. Add salt and 1/2 stick of butter. Drain, then mash with 1/2 stick of butter and reserved Gadwall fat 4. Warm a bowl in a 300 degree oven for 5 minutes. Spoon in gravy, then a hefty serving of mashed potatoes, and finally your sliced Gadwall breast on top
Description:
Seared Gadwall (or any puddle duck) Breast over rendered Gadwall fat potatoes, served with a simple brown gravy. 1. Make a roux. Melt 1/2 stick of butter, then add 1/4 cup of flour. Add chicken stock and stir until roux dissolves and a smooth gravy forms 2.Start duck breasts in a cold pan, fat side down. 3.Place pan on medium heat to render fat from breasts. Reserve fat to add to potatoes later 4. Boil Yukon Gold potatoes in cold water. Add salt and 1/2 stick of butter. Drain, then mash with 1/2 stick of butter and reserved Gadwall fat 4. Warm a bowl in a 300 degree oven for 5 minutes. Spoon in gravy, then a hefty serving of mashed potatoes, and finally your sliced Gadwall breast on top