Idaho® Potato Roulade

Spiral-cut Idaho® Potatoes are fried to a golden brown then filled with duck confit.

 
Recipe Courtesy of Chef David Knight, Kilted Chef LLC, Bailey, CO
www.kiltedchefllc.com

Servings: 12

Ingredients

Potato ‘Tube’

• 6 large Idaho® Russet Potatoes, peeled

Duck Confit

• 6 each duck legs
• Salt
• 3 pounds Duck fat

Brandied Cherries and Black Currants

• 18 ounces (by weight) dried sour cherries
• 8 ounces (by weight) dried black currants
• 18 fluid ounces brandy

Morel Mushrooms

• 12 ounces (by weight) dried morel mushrooms

Garlic Spinach

• 3 pounds baby spinach, washed
• 12 cloves garlic, minced
• 2 pounds fresh microgreens

Directions

Potato ‘Tube’

1. Use a spiral cutter to spin the potatoes to create the long strands needed to form the tube.
2. Using a 12″ length of aluminum foil fold it lengthwise until it is 6″ wide.
3. Wrap the 12″x 6″ piece of aluminum foil around a cardboard tube from a paper towel roll and paper clip the ends of the foil so it doesn’t unravel.
4. Loosely wrap the long strands of potato around the foil then slide the foil off the cardboard tube being careful not to crush the foil form.
5. Fry the potato tube while wrapped around the foil in 325°F oil until lightly golden.
6. Be sure to turn the potato tube while frying so it colors evenly.
7. Remove from oil and place on paper towels to drain.
8. Remove the paper clips off the ends of the foil and collapse the foil to remove from inside the potato tube.

Duck Confit

1. Pat the duck legs dry with paper towels.
2. Prick the skin all over with the tip of a knife. This allows the underlying fat to run out when heated.
3. Liberally salt the duck legs all over, cover and let rest at room temperature for 30 minutes.
4. Wipe the excess salt with a paper towel and place the duck legs in a casserole dish just big enough to hold the legs.
5. Spoon the solid duck fat evenly over the top of the duck legs. Cover the casserole with aluminum foil and place in a cold oven.
6. Turn the oven on to 285°F. DO NOT PREHEAT THE OVEN. Let the legs slowly warm up with the oven.
7. After 1 hour remove the foil and cook for 1 hour more. Remove from the oven. Let cool for 15 minutes.
8. Remove the legs from the fat and remove the skins. The skins can be crisped in the oven and eaten as a chip.
9. The leftover fat will be used to saute the spinach and morel mushrooms. Pick the meat off the legs and lightly shred.

Brandied Cherries and Black Currants

1. Soak the Cherries and Currants in the Brandy covered overnight at room temperature.

Morel Mushrooms

1. Gently rehydrate with 2 ounces of water.
2. Remove the mushrooms from the water before they become too soft.
3. Rough chop the mushrooms after they are rehydrated.

Assembly

1. Heat 6 ounces of butter in a large saute pan over medium high heat until the butter foams but is not brown.
2. Add the garlic and spinach. Saute until all the spinach is wilted.
3. Place the spinach/garlic on a paper towel to drain.
4. Heat 4 ounces of butter in the same pan and add the duck confit.
5. Sauté to reheat the duck and add a little color, add the spinach back to the pan and toss with the duck. Add the mushroom and saute over a medium flame for 1 minute. Remove all the ingredients from the pan.
6. Add the cherry/currants in brandy off the flame and return the saute pan to the flame. The brandy may flambé so be careful. It’s not a bad thing if it does.
7. Reduce any liquids until they are almost all gone. Add the duck/garlic spinach/mushroom mix back to the pan and combine with the cherry/currants.
8. Toss in the fresh microgreens. Spoon the mixture into the Potato Tube.
9. Use the reduced liquid in the pan to sauce the plate.