Bake it Yourself: Recipe for Disney Cruise Line’s Crispy Roasted Duck Breast with Marquise Potatoes

One of the things I associate most with the holidays is food, food and more food! And I bet that’s one of the reasons why cruising during the holidays is so popular. Where better to enjoy delicious meals with your family than on a Disney ship?

But even if you aren’t able to sail this holiday season, it doesn’t mean you can’t eat like it! Impress your family by preparing Crispy Roasted Duck Breast, one of the most popular dishes served at Lumiere’s on the Disney Magic and Triton’s on the Disney Wonder. Coupled with a side of marquise potatoes, this mouthwatering dish is a favorite of mine!

Ready to make something different than turkey or ham this year? Here’s how…

Crispy Roasted Duck Breast

Serves 4

Duck
6-8 pound fresh or frozen duck
1 tablespoon olive oil

Marquise Potatoes (Potato Cakes)
4 medium Yukon gold potatoes, peeled
4 strips bacon, finely diced
1/2 cup finely diced yellow onions
1 tablespoon finely chopped parsley
1 egg
1/4 cup plus 1 tablespoon all purpose flour, divided
Coarse salt, freshly ground black pepper
2 tablespoons butter

Pomegranate Jus
1 cup beef stock
1/4 cup pomegranate syrup

For duck:

1. Preheat oven to 300° F.
2. Roast duck for 25 to 35 minutes, or until medium rare. Rest until cool enough to remove breast, thighs, and legs, keeping the skin intact.
3. Heat olive oil in medium skillet over medium heat. Add duck breast, skin side down, and cook for 3 to 5 minutes, or until skin is crispy.
4. Place thighs and drumsticks, skin side up, back in oven for 5 to 7 minutes or until skin is crispy.
5. Transfer duck to cutting board and let stand 15 minutes before carving.

For marquise potatoes (potato cakes):

1. Boil potatoes until tender, drain and cool on a perforated pan. Shred the potatoes with a box grater; set aside.
2. Sauté bacon until crisp in a medium skillet. Add onions and cook until translucent.
3. Add bacon and onions to the shredded potatoes. Mix in parsley, egg, and 1 tablespoon flour. Season to taste with salt and pepper.
4. Form into eight 3-inch cakes. Dredge the cakes lightly in remaining flour, coating both sides.
5. Heat the butter in large skillet over high heat. Cook the cakes until golden brown on both sides.

For pomegranate jus:

1. Heat beef stock in small saucepan over medium heat. Bring to a boil, reduce to low heat, and let simmer for 15 minutes.
2. Pour in pomegranate syrup and simmer for 5 to 7 minutes.

To serve:

1. Place 2 potato cakes on 4 entrée plates and serve with duck breast slices, thighs and drumsticks.
2. Drizzle 2 tablespoons of pomegranate jus over duck and serve remaining jus on the side.

What’s your favorite holiday dish?