SWEET POTATO CONFIT WITH CHORIZO AND CRèME FRAîCHE
Chefs have a way of taking the most humble ingredient and elevating it, which is what Andy Ticer and Michael Hudman of Hog & Hominy in Memphis did with sweet potatoes. The trick is to confit thick slices slow in fat, which transforms the texture into silk. They use pork fat at their restaurants, but home cooks can get a similar effect with olive oil seasoned with some bacon fat. It works well with olive oil alone, too. The chefs also make their own chorizo, and mix up their own crème fraîche with heavy cream and buttermilk, then spike it with yuzu. Home cooks can make things more reasonable using pre-made chorizo and store-bought crème fraîche with a hit of lemon juice (though yuzu is better if you can find it). The confit itself can be done a day or two ahead of time. Just lift the sweet potato slices from the oil and chill them. (To save a few minutes, you can toast the pecans in the oven as you bake the sweet potatoes.) A last note: It does seem like a daunting amount of olive oil, so a reasonably inexpensive brand will do. The leftover oil can be saved in the refrigerator to slick the bottom of the sauté pan or round out a pasta sauce for future meals.
Provided by Kim Severson
Categories vegetables, side dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together crème fraîche and citrus juice and refrigerate until you are ready to assemble the dish. Heat oven to 350 degrees.
- Scrub but do not peel the sweet potatoes, then slice into 1/2-inch-thick disks. Place in a single layer in one large baking dish, or in 2 smaller baking dishes if all the slices won't fit. (A few slices can overlap, but keep this to a minimum.) Season well with salt and black pepper. Pour in enough olive oil to just cover slices. If a few edges are exposed, don't worry. If also using bacon fat, pour or spoon it over the slices.
- Bake for 1 hour or until fork tender. Remove the baking dish from the oven, let the oil cool slightly, then carefully remove the slices with a slotted spatula, letting most of the oil drip back into the baking dish before placing the slices on a plate or sheet pan. Reserve 4 tablespoons oil and set aside. (At this point the slices can be refrigerated for up to 5 days.)
- In a large, heavy skillet, place 2 tablespoons of the reserved oil, the butter and the chorizo over medium heat. Cook, breaking up the sausage into the smallest bits you can and stirring occasionally to render the fat, about 5 to 10 minutes.
- Heat another large sauté pan, or a griddle over medium-high heat, and add the sweet potato slices in batches, frying a couple of minutes on each side until they start to crisp and caramelize. (The sweet potatoes can cook in the pan without additional fat, but if they are sticking, you can use a bit more of the reserved oil.) Add sweet potatoes and pecans to the pan with the chorizo and gently turn the slices a few times until they are well coated, being careful not to break them.
- Remove sweet potatoes to a serving plate, spoon remaining chorizo-pecan mixture evenly over the slices, then add small dollops of creme fraîche. Sprinkle with torn mint leaves. Serve immediately, with any remaining crème fraîche on the side.
CONFIT OF DUCK WITH HERBED POTATO CAKES
This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
- Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
- Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
- Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
- Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.
Nutrition Facts : Calories 698 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY
Categories Duck Potato Poultry Appetizer Bake Christmas Cocktail Party Winter Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
- Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
- Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
- Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.
SPICED SWEET POTATOES AND CRANBERRIES
Two good-for-you Thanksgiving dishes all in one.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
- Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 54.9 g, Fat 4.3 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 78.1 mg, Sugar 31.3 g
CRANBERRY BLACK PEPPER CHUTNEY
Categories Condiment/Spread Berry Side Christmas Thanksgiving Quick & Easy Cranberry Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
SWEET POTATOES WITH CRANBERRY CHUTNEY
This is an easy and surprisingly delicious way to get a dramatic-looking sweet-potato dish on the table with little fuss. The heat of the jalapeños in the chutney, mixed with aromatic vegetables and the sweetness of the dried fruit, gives the cranberries depth. A dollop of sour cream goes on the halved sweet potato, followed by a generous spoonful of chutney. Make the chutney up to two weeks ahead and keep it in the refrigerator. It also freezes well. Assembly on Thanksgiving is an easy last-minute task.
Provided by Kim Severson
Categories dinner, lunch, vegetables, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Slowly melt the butter in a large saucepan over medium heat. Add red onion and red and green peppers. Sauté for 1 minute. Add vinegar, brown sugar, currants, raisins and cranberries. Cook over medium heat for 20 minutes. Add jalapeño, allspice and ginger. Cook, stirring occasionally, for another 10 minutes.
- Heat oven to 350 degrees. (Use 1 large sweet potato to serve 2 as a side dish, or 1 smaller sweet potato per person.) Wash and dry each sweet potato, then rub with 1 teaspoon of canola oil and sprinkle with 1 teaspoon each of sea salt and cracked pepper.
- Bake for 1 hour and 10 minutes or until soft in the center. While sweet potato is hot, cut in half and top with 1 tablespoon fresh sour cream and 1 tablespoon chutney. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 24 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 815 milligrams, Sugar 60 grams, TransFat 1 gram
More about "sweet potato gaufrettes with duck confit and cranberry black pepper chutney recipes"
APPLE AND SWEET PEPPER CHUTNEY - HEEMAN'S
From heeman.ca
DUCK THIGHS CONFIT WITH RED PEPPERCORN FRUIT CHUTNEY
From iga.net
DUCK BREAST WITH SWEET AND SOUR CRANBERRY CHUTNEY …
From steamykitchen.com
SWEET POTATO GAUFRETTES WITH DUCK CONFIT AND …
From friendseat.com
Cuisine AmericanCategory Dinner, French, Lunch, Main Dish, Side Dish
15 DUCK / WATER FOWL IDEAS | COOKING, DUCK RECIPES, FOOD
From pinterest.co.uk
PEPPERCORN DUCK BREASTS WITH SWEET AND SOUR CRANBERRY CHUTNEY …
From foodandwine.com
BELL PEPPER AND DUCK CONFIT SANDWICH - RICARDO
From ricardocuisine.com
BON APETITE MAGAZINES RECIPE FOR SWEET POTATO CASSEROLE WITH …
From cookeatshare.com
SWEET-POTATO GAUFRETTES WITH DUCK CONFIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK CONFIT SWEET POTATO FRIES WITH SMOKED GOUDA CHEESE SAUCE
From thesuburbansoapbox.com
10 BEST SWEET PEPPER CHUTNEY RECIPES - YUMMLY
From yummly.com
CONFIT DUCK SALAD WITH GAUFRETTE POTATO CRISPS - MAPLE LEAF FARMS
From mapleleaffarms.com
EASY SWEET POTATO CONFIT RECIPE - TRIED AND TRUE RECIPES
From triedandtruerecipe.com
DUCK CONFIT WITH ROASTED POTATOES - JACQUES HAERINGER
From chefjacques.com
BLUEBERRY CHUTNEY AND DUCK CONFIT | BC BLUEBERRY COUNCIL
From bcblueberry.com
PULLED DUCK CONFIT, SWEET POTATO & LENTIL BAKE | CANADIAN LIVING
From canadianliving.com
GOAT CHEESE AND CRANBERRY CHUTNEY RECIPE - EASY RECIPES
From recipegoulash.cc
HONEY BALSAMIC-GLAZED DUCK CONFIT WITH ROAST SWEET POTATO MASH
From thediasporicdish.com
WHAT TO SERVE WITH DUCK CONFIT? 9 SIDE DISHES & SAUCES IDEAS
From onedoessimply.com
POTATO CONFIT RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BREAST OF THORNHILL DUCK WITH SWEET POTATO FONDANTS - RTE.IE
From rte.ie
CONFIT DUCK LEGS ON A BED OF SWEET POTATOES AND ROASTED APPLES
From canardsdulacbrome.com
SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY …
From pinterest.com
WHAT SAUCE GOES WITH DUCK CONFIT? 5 IDEAS TO TRY! - ONE DOES …
From onedoessimply.com
RECIPE: SWEET POTATO GNOCCHI WITH DUCK CONFIT | ABC7 SAN …
From abc7news.com
DUCK & SWEET POTATO HASH RECIPE - JASON MCCULLAR - FOOD & WINE
From foodandwine.com
PIN BY CARRIE EVERETTE ON HOLIDAYS | FOOD, BREAKFAST, TOAST
From pinterest.com
SWEET POTATO & DUCK CONFIT GRATIN - LA CLASSE DE CUISINE
From laclassedecuisine.com
10 BEST SWEET PEPPER CHUTNEY RECIPES | YUMMLY
From yummly.co.uk
CRANBERRY BLACK PEPPER CHUTNEY RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO AND DUCK CONFIT HASH WITH SUNNY SIDE UP EGGS
From pinterest.ca
CRISPY DUCK LEG CONFIT, GRILLED MUSHROOMS AND A SWEET POTATO PURéE
From ateliersetsaveurs.com
DUCK CONFIT, GOLDEN CHANTERELLE MUSHROOM AND ... - MAPLE LEAF …
From mapleleaffarms.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love