ROASTED DUCK WITH SPINACH-ROASTED GARLIC AND GOAT CHEESE SMASHED POTATOES WITH RASPBERRY–TABASCO® BRAND CHIPOTLE PEPPER SAUCE

Potatoes

Ingredients Weight Measure
Red potatoes 2 lbs.
Duck stock 1 qt.
Garlic, roasted, minced 4 Tbsp.
Spinach, chopped 1/2 cup
Goat cheese, crumbled 6 oz.
Butter, soft 9 oz.
Heavy cream 3 cups
White pepper, ground 1/2 tsp.
Salt 1 tsp.
Garlic, granulated 1 tsp.

Sauce

Ingredients Weight Measure
Raspberries, fresh 6 cups
Raspberry vinegar 1 cup
Honey 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 4 oz.

Duck Breasts

Ingredients Weight Measure
Duck breasts, honey orange pre-marinated 6 ea.

Method

  1. For Potatoes, cook potatoes in duck stock, drain and smash coarsely.
  2. Add garlic, spinach and crumbled goat cheese to potatoes with butter and heavy cream. Season with white pepper, salt and granulated garlic.
  3. For the Sauce, cook the ingredients together, blend and strain.
  4. For the Duck Breasts, render until skin is crisp and brush each side with TABASCO® Chipotle Pepper Sauce. Sear opposite side and bake 10-12 minutes at 350°F after potatoes and Raspberry–TABASCO® Chipotle Pepper Sauce have been prepared.
  5. Place potatoes in center of each plate, nap plate with Raspberry–TABASCO® Chipotle Pepper Sauce. Place duck on top and serve.

Yield: Serves 12