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Disney Cruise Line's Crispy Duck with Marquise Potatoes

Bake it Yourself: Recipe for Disney Cruise Line’s Crispy Roasted Duck Breast with Marquise Potatoes by Jonathan Frontado

Crispy Roasted Duck Breast

Serves 4

Duck
6-8 pound fresh or frozen duck
1 tablespoon olive oil

Marquise Potatoes (Potato Cakes)
4 medium Yukon gold potatoes, peeled
4 strips bacon, finely diced
1/2 cup finely diced yellow onions
1 tablespoon finely chopped parsley
1 egg
1/4 cup plus 1 tablespoon all purpose flour, divided
Coarse salt, freshly ground black pepper
2 tablespoons butter

Pomegranate Jus
1 cup beef stock
1/4 cup pomegranate syrup

For duck:

1. Preheat oven to 300° F.
2. Roast duck for 25 to 35 minutes, or until medium rare. Rest until cool enough to remove breast, thighs, and legs, keeping the skin intact.
3. Heat olive oil in medium skillet over medium heat. Add duck breast, skin side down, and cook for 3 to 5 minutes, or until skin is crispy.
4. Place thighs and drumsticks, skin side up, back in oven for 5 to 7 minutes or until skin is crispy.
5. Transfer duck to cutting board and let stand 15 minutes before carving.

For marquise potatoes (potato cakes):

1. Boil potatoes until tender, drain and cool on a perforated pan. Shred the potatoes with a box grater; set aside.
2. Sauté bacon until crisp in a medium skillet. Add onions and cook until translucent.
3. Add bacon and onions to the shredded potatoes. Mix in parsley, egg, and 1 tablespoon flour. Season to taste with salt and pepper.
4. Form into eight 3-inch cakes. Dredge the cakes lightly in remaining flour, coating both sides.
5. Heat the butter in large skillet over high heat. Cook the cakes until golden brown on both sides.

For pomegranate jus:

1. Heat beef stock in small saucepan over medium heat. Bring to a boil, reduce to low heat, and let simmer for 15 minutes.
2. Pour in pomegranate syrup and simmer for 5 to 7 minutes.

To serve:

1. Place 2 potato cakes on 4 entrée plates and serve with duck breast slices, thighs and drumsticks.
2. Drizzle 2 tablespoons of pomegranate jus over duck and serve remaining jus on the side.

In honor of Valentines Day, the chefs at Disney’s Turf Club at the Saratoga Springs Resort shared the recipe for their Chocolate Espresso Torte on the Disney blog.

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Disney’s Turf Club Chocolate Espresso Torte

Makes one 9-inch torte

1 1/2 sticks butter, softened, plus additional softened butter for greasing pan
3/4 cup sugar, plus additional sugar for dusting pan
12 ounces semisweet chocolate, finely chopped
5 eggs at room temperature, beaten
1/4 teaspoon vanilla extract
1/2 cup prepared espresso

Chocolate Ganache:
4 ounces semisweet chocolate
1 stick softened butter
Vanilla ice cream, optional

For Torte:
Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.

Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.

Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.

Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes.

Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.

For Ganache:
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.

To Serve:
Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

For Miniature Heart-Shaped Tortes:
Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

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Looks yummy!

–Kay
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