Foie Gras Hash with Grilled Duck Breast

Foie Gras Hash with Grilled Duck Breast

Foie Gras Hash with Grilled Duck Breast

The following recipe comes from What’s Cookin with Doc’s Blog

This recipe is a sure way to impress dinner guests.  Cooking the potatoes with foie gras gives them a rich, buttery flavor.  Along with the sauce and roast duck, its a match made in heaven.


  • 2 duck breast (about 12-16 oz total weight)
  • 2 Tbs chopped shallot
  • 1 clove garlic finely chopped
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs finely grated fresh ginger
  • Juice of 1 lemon
  • 2 champagne mango, chopped
  • 1 cup champagne
  • 4 Baby Bok Choy
  • 2 large potatoes, cut into about ¼ inch cubes
  • ¼ cup chopped sweet onion
  • 1 clove chopped garlic
  • Olive oil
  • 4 approximately ½ inch slices of foie gras torchon for serving, + ~another 1 to cook with (OK here to use some pieces or scrap)


  1. Season the duck breast on both sides. Place some scores across the fat, about ½ inch apart approximately ½ way into the fat pad. Grill the duck breast fat side down. Remove the breast and allow it to rest for about five minutes.
  2. While the breast is resting, place the lightly seasoned bok choy on the grill and finish. While the duck grills make the sauce.
  3. In a medium saucepan heat the oil and butter. Add the shallots and cook until tender, about 2 minutes.
  4. Add the garlic and ginger and cook 1 more minute. Add the lemon juice, mango and wine. Cook until reduced by about 1/3 and the mango has become very soft.
  5. Using an immersion blender (or in batches in a regular blender or food processor) puree the mixture. Bring the mixture back to a boil, reduce the heat and simmer for about 10 minutes, until thickened.
  6. While the duck grills and the sauce thickens, prepare the hash browns. Heat the olive oil and foie scraps or about 1 sliced torchon in a large sauté pan.
  7. Add the potatoes, season with salt and pepper and brown. As the potatoes start to brown add the onion and cook for several more minutes.
  8. Add the garlic and finish browning the potatoes. Serve by placing the hot hash browns over the torchon, this cause the torchon to melt slightly and mixes with the potatoes. Garnish with chopped thyme.

~ by blackstargourmet on May 18, 2010.

One Response to “Foie Gras Hash with Grilled Duck Breast”

  1. Looks delicious! Reminds me of another duck recipe:

    Duck Sausages on Polenta with Balsamic Sauce:

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