Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw

Name: Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Jewish
Ingredients: 0 teaspoons black pepper; 8 servings Garnish: chopped fresh chives; 3 Tbsps cider vinegar; 237 milliliters fine dry bread crumbs; 170 grams confit duck leg; 1 large egg, lightly beaten; 1 medium onion, cut into 1/4-inch dice; 454 grams pickled beets; 567 grams red cabbage (1/2 head), cored and cut into 2-inch chunks; 2 russet (baking) potatoes (about 1 lb total); 2 teaspoons salt; 118 milliliters vegetable oil for frying

Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw might be just the side dish you are searching for. One serving contains 194 calories, 9g of protein, and 5g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. Only From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is typical of Jewish cuisine. It is a good option if you're following a dairy free diet. A mixture of pepper, garnish: chives, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar.

Ingredients you will need

Pickled Beets

Cabbage

Vinegar

Beet

Salt

Equipment you will use

Food Processor

Knife

Bowl

Let stand, stirring occasionally, 30 minutes to allow flavors to develop.

Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes.

Ingredients you will need

Duck Leg

Meat

Equipment you will use

Frying Pan

Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice.

Ingredients you will need

Bone

Whole Duck

Meat

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Combine onion, duck meat, and reserved skin in a large bowl.

Ingredients you will need

Onion

Whole Duck

Meat

Equipment you will use

Bowl

Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.

Ingredients you will need

Potato

Pepper

Whole Duck

Salt

Egg

Equipment you will use

Box Grater

Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.

Ingredients you will need

Breadcrumbs

Mounds Bar

Potato

Spread

Equipment you will use

Wax Paper

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch.

Ingredients you will need

Potato

Shake

Cooking Oil