Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw

Name: Potato Pancakes with Confit Duck and Red-Cabbage Beet Slaw
Cook time: 50 min
Total time: 50 min
Yield: Makes 8 servings
Ingredients: 1 1/4 lb red cabbage (1/2 head), cored and cut into 2-inch chunks; 1 1/2 teaspoons salt; 1 (16-oz) jar pickled beets; 3 tablespoons cider vinegar; 1 (6-oz) confit duck leg*; 1 medium onion, cut into 1/4-inch dice; 2 russet (baking) potatoes (about 1 lb total); 1 large egg, lightly beaten; 1/4 teaspoon black pepper; 1 cup fine dry bread crumbs; 1/2 cup vegetable oil for frying; Garnish: chopped fresh chives

October 21, 2005

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

Cooks' note:

Slaw can be made 1 day ahead and chilled, covered.

*Available at dartagnan.com

Recipe notes

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