Potato with duck dandelion mushroom

Roasted Beets with Balsamic

I’ve wanted to post about this lovely dinner party for a couple of weeks now.  But fall is as busy, as it is  beautiful with bright skies and change in the air.  The dish featured in this post is a perfect fall meal, accompanied by a lightly dressed green salad, or it can be served as a small plate in a tapas style dinner.  The earthy mushrooms, bits of fatty duck and slight bitterness of the dandelion greens taste like a walk in the woods on a crisp day… close your eyes and imagine that for a moment.

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Saffron Stew with Tiger Shrimp and Fish

Goat Cheese Ravioli

Dinner Party 9-29-2013-13

Location: On the Bowery in New York City

Host(s):  J.D. / A.H.

Occasion: A reunion of old friends

Menu: A tapas style meal of small plates.  Roasted Potatoes with Duck, Dandelion & Mushroom, Saffron Fennel Stew With Fish and Tiger Shrimp, Baby Goat Cheese Ravioli with Tomato Sauce, Roasted Yellow Beets with Balsamic Vinegar

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Potatoes Duck Dandelion Mushrooms

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Final dish potato duck dandelion mushroom

ROASTED POTATOES WITH DUCK, DANDELION & MUSHROOMS
Pick up a roast duck in Chinatown, or at your local Chinese restaurant.  Not only is it inexpensive, but it makes this impressive dish a snap to put together.

Serves: 5  

3 potatoes peeled and sliced into thin rounds
1 roasted duck, pre-cut into pieces from the butcher
1 lb. shitake mushrooms, cleaned and stemmed
½ bunch dandelion greens
3 tablespoons olive oil
sea salt & pepper
a splash of white wine

Preheat the oven to 45oF

Peel and slice potatoes into rounds, soak the rounds in water for a half hour, discard water.  In a stockpot, bring salted water to a boil, add potatoes and cook until just tender, about 15 minutes.  Drain potatoes and let a bit of the water steam off.  When dry, place the potatoes in a single layer on a well-oiled baking sheet or Pyrex dish, sprinkle with a pinch of salt and drizzle with a good tablespoon of olive oil.  Bake until golden brown about 20 minutes.

Pull the meat from the duck, discarding excess bones and fat, but keep the skin attached to the good meat.  Don’t be afraid to discard a lot of the boney, fatty duck, a little goes a long way.  Finely chop the remaining meat and skin.

Rinse and finely chop the dandelion greens.  Roughly chop the cleaned and stemmed shitakes.  Add a tablespoon of olive oil to a pan, when it’s hot, add dandelion greens and sauté  over medium-hight heat for a couple of minutes until crisp tender, add a pinch of salt, remove from the pan.  Add chopped duck to the pan  and sauté for a couple minutes over medium heat, remove from pan.  Add a little less than a tablespoon of olive oil to the pan, when hot and mushrooms and cook for a few minutes, add a pinch of salt and wine, turn up heat and let the wine cook off.  Add dandelion greens back to the pan along with the duck, cook for 2 minutes more.

To serve cover a plate or serving dish with a layer of potatoes and top with dandelion, mushroom and duck mixture.  Serve hot.