Duck Tenders with Honey, Balsamic Vinegar, and Sesame, Vitelotte Potatoes Two Ways: Fan-Roasted and Mashed

Name: Duck Tenders with Honey, Balsamic Vinegar, and Sesame, Vitelotte Potatoes Two Ways: Fan-Roasted and Mashed
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 12 duck tenders; 1 3/4 pounds Vitelotte potatoes (about 800 grams); 9 tablespoons butter (about 130 grams); 1/3 cup milk (about 80 ml); 1 pear, quartered; 2 tablespoons balsamic vinegar; 2 teaspoons honey; 1 tablespoon lemon juice; olive oil; salt; flaky sea salt; coarse salt; freshly ground black pepper; 2 tablespoons toasted sesame seeds; fresh chives, finely chopped

Les Recettes de Sylvie @plaisirculinaire

With this recipe, I showcase Vitelotte potatoes in a sweet and savory dish that will delight your taste buds if you're a fan of that flavor combination. This excellent dish pairs perfectly with Vitelotte potatoes, prepared here in two ways: fan-roasted in the oven and as a creamy mash. To enhance the sweetness, I add pear for an incredible taste experience.

Les Recettes de Sylvie @plaisirculinaire

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Ingredients

50–60 minutes

Serves 4 servings

12duck tenders
1 3/4 poundsVitelotte potatoes (about 800 grams)
9 tablespoonsbutter (about 130 grams)
1/3 cupmilk (about 80 ml)
1pear, quartered
2 tablespoonsbalsamic vinegar
2 teaspoonshoney
1 tablespoonlemon juice
olive oil
salt
flaky sea salt
coarse salt
freshly ground black pepper
2 tablespoonstoasted sesame seeds
fresh chives, finely chopped

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Steps

50–60 minutes

1

Preheat the oven to 400°F (200°C) with convection if available.
2

Start with the potatoes: Wash and dry the potatoes. Take 4 potatoes of similar size and cut them into a fan shape. To do this without cutting all the way through, place two chopsticks on the table and set a potato between them. Slice the potato into 1/8-inch (2–3 mm) thick slices, stopping at the chopsticks. Place them in an oven-safe dish, brush the tops with olive oil, then season lightly with salt and pepper.
3

Bake for 30 to 45 minutes. Add a splash of water to the dish for the last 15 minutes and cover with aluminum foil.
4

Cook the remaining Vitelotte potatoes in a pot of cold water with coarse salt. Check for doneness by piercing with the tip of a knife (about 30 minutes, depending on size). Peel the potatoes while still hot, then pass the flesh through a food mill.
5

Dry the potato flesh slightly in the pot over low heat, stirring regularly. Gradually mix in 7 tablespoons (100 grams) of butter, stirring vigorously. Loosen the mash with the preheated milk. Season with salt and pepper to taste. Keep warm.
6

Melt the remaining butter in a skillet. Add the pear quarters and brown them. In the same skillet, sear the duck tenders for 1 minute on each side, then transfer them to a plate and cover with foil to keep warm. You can leave the pear quarters in the pan.
7

Deglaze the pan with lemon juice and balsamic vinegar, then add the honey. Stir, return the duck tenders to the pan, season with salt and pepper to taste. Heat for 1 minute on each side and sprinkle with sesame seeds.
8

Serve on warm plates to keep the meat from cooling too quickly. Use a round cutter to plate the mashed potatoes, top with the roasted pears, place the fan-roasted Vitelotte potatoes alongside with a sprinkle of flaky sea salt, then add 3 duck tenders per person. Spoon sauce over the top and garnish with chopped chives. Enjoy immediately!