With the help of our vendor fam catering expert Pam of The Twisted Fork, we are sharing some early spring deliciousness that involves the comfort food of fried sweet potatoes with the twist of fruity chutney and savory duck. So next up in Sips & Bites, a food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations, learn how to make a different kind of latke for an appetizer, a little fancier date night in, or just because.
Sweet Potato Latkes with Duck Breast and Cherry Pear Chutney
Lightly fried and exceptionally flavor balanced, these sweet potato latke cakes bring the salty and sweet with their layered roasted duck and fruity chutney topping. Even though meant as an appetizer or hors d'oeuvres, you could practically eat them all for a full meal! They're small, so that, of course, means you can eat more, right?
Part One: Cherry Pear Chutney
INGREDIENTS
• 2 cups of Asian or Bosc pears, coarsely chopped
• 3/4 cup of light brown sugar, packed
• 1/2 cup of dried cherries
• 1/2 cup of apple cider vinegar
• 1 tablespoon of fresh ginger, minced
• 2 garlic cloves, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground cinnamon
• 1/8 teaspoon of cayenne pepper
• A pinch of ground cloves
COOKING SUPPLIES
• Stovetop saucepan
• Measuring cup
• Knife
• Spatula
• Cutting board
ALLERGEN NOTES
None.
DIRECTIONS
1. In a large saucepan, combine all ingredients and bring to a boil.
2. Reduce heat and let simmer uncovered for about 35-40 minutes or until slightly thickened and pears are tender. Stir occasionally.
3. Once fully cooked, serve at room temperature or chilled. Store in an air-tight container in the fridge for up to a week.
Part Two: Sweet Potato Latkes with Duck Breast
INGREDIENTS
• 1 large duck breast, skin removed
• 1 1/2 pounds of sweet potatoes, shredded
• 1/2 cup of panko bread crumbs
• 1/4 cup of all-purpose flour
• 3 stalks of scallions, finely chopped
• 1 egg, beaten
• 2 tablespoons of olive oil, separated
• Pinch of salt
• Pinch of ground black pepper
• 2 teaspoons of fresh parsley, finely chopped
COOKING SUPPLIES
• Measuring spoons
• Knife
• Measuring cup
• Frying pan or skillet
• Baking pan
• Medium mixing bowl
• Dish towel
• Baking (or cookie) sheet
• Aluminum foil
ALLERGEN NOTES
This recipe contains gluten, wheat, and egg.
DIRECTIONS
4. Preheat oven to 200°F.
5. Remove fat from the duck breast, making sure not to cut into the meat itself.
6. Salt and pepper the duck to season per your taste, and then place in a cold frying pan and cook on low heat on the stove until all of the fat renders out. Once fat is completely separated, turn over the breast and place in a baking pan. Move the baking pan into the preheated oven for approximately 6-8 minutes or until done to medium rare. Set aside.
7. Increase your oven's heat to 400°F to prepare the latkes.
8. Taking your already shredded sweet potatoes, squeeze potatoes in a thin dish towel to remove as much moisture as possible. This will help the baking process.
9. On a baking sheet, place a piece of aluminum foil down and then your shredded sweet potatoes on a cookie sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 5-8 minutes.
10. Place potatoes in a medium bowl, and stir in panko crumbs, 1/4 cup of flour, scallions, parsley, and beaten egg until combined. Season with salt and pepper.
11. Add one tablespoon of olive oil into a large non-stick skillet over medium heat. To make the latke cakes, loosely measure out a tablespoon of the potato mixture and place in skillet. Cook until golden brown and flip the potato cake until potato is cooked through. Each side should be about 2-3 minutes per side. Repeat for all of your latke mixture. Set aside.
12. Taking your cooled duck breast, slice thinly and cut or fold in half. To assemble, place duck on top of one latke cake and then top with a small amount of chutney. Serve at room temperature and enjoy!
See More of Pam's Delicious Creations
on Tidewater and Tulle
• Goat Cheese and Cranberry Relish Phyllo Triangles
• Sweet Pea and Lemon Panna Cotta Recipe
• Coastal Glam Christmas Spread
• Mediterranean-Inspired Mezze Board
Sips & Bites is Tidewater and Tulle's food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations.
RECIPE CREDITS
Photography & Styling: Gari-Ann Kia Photography | Recipe & Catering: The Twisted Fork | Venue: Jollity and Co. | Florals: Aleen Floral Design
