I Love NY Duck

• 4 boneless duck breast halves, skin side scored, dried overnight uncovered in a refrigerator, skin-side up
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1 (750 ml) bottle NY State sweet wine (Riesling or Gewurtztraminer)
• 2 tablespoons minced shallots
• 1 tablespoon peppercorns
• 1 teaspoon chopped garlic
• 1/2 sprig fresh thyme
• 4 tablespoons cold unsalted butter
• 1/2 cup seedless red grapes, halved
• 1 tablespoon chopped chives
• Iron-skillet Potato Cakes, recipe follows
• 4 cups baby arugula
• 4 medium baking potatoes, like russets
• 1 1/2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• Essence, recipe follows
• 1/2 cup duck fat
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. For the duck: Preheat an oven to 350 degrees F.
2. Season the duck breasts generously with the kosher salt and black pepper.
3. Reserve.
4. In a medium saucepan combine the wine, shallots, peppercorns, garlic, and thyme.
5. Reduce to 1/4 cup.
6. Whisk in the cold butter.
7. Strain into a serving vessel and add the grapes and chives.
8. Reserve in a warm place until ready to serve.
9. Heat a large heavy skillet over high heat.
10. Sear the duck breasts, skin side-down, for 5 minutes or until golden brown.
11. Turn over and cook to desired temperature, about 4 minutes for medium-rare.
12. Allow the duck breasts to rest for 5 minutes before carving them on the bias.
13. Place 1 Iron-skillet Potato Cake on each of 4 plates.
14. Fan the slices over the potato cakes, top with some of the arugula and drizzle with the sweet wine glaze.
15. Serve immediately.
16. Place the potatoes in a pot.
17. Add enough cold water to cover them by 1-inch.
18. Add a pinch of salt to the water and bring to a boil.
19. Cook the potatoes until they are almost fork tender, about 20 minutes.
20. Place them on a plate and let them cool for 10 minutes.
21. Carefully peel the potatoes.
22. Grate them on a cheese grater and place in a bowl.
23. Add the salt, pepper, and Essence and gently mix to incorporate.
24. Heat a 10-inch, cast-iron skillet over high heat.
25. Add the duck fat and wait until the fat is almost smoking.
26. Make 3-inch pancakes with the grated potato and add to the pan.
27. Cook until golden brown, about 4 to 5 minutes, then flip, and cook until golden brown on the other side.
28. Combine all ingredients thoroughly and store in an airtight jar or container.
29. Yield: about 2/3 cup
30. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
31. Published by William and Morrow, 1993.

kosher salt, cracked black pepper, state sweet wine, shallots, peppercorns, garlic, thyme, cold unsalted butter, red grapes, chives, follows, baby arugula, baking potatoes, salt, cracked black pepper, duck fat, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/i-love-ny-duck-recipe.html (may not work)