Disney Cruise Line Recipes: Roasted Duck Breast, Three Cheese Lobster Macaroni, and Porcini Mushrooms with Gnocchi

Can’t wait to sail away on a flavor adventure? Try out some of these scrumptious recipes from Disney Cruise Line while you look forward to your next Disney adventure!

CRISPY ROASTED DUCK BREAST

WITH MARQUISE POTATOES

Lumiere’s and Triton’s

Disney Cruise Line^® 

Serves 4

DUCK

6-8 pounds fresh or frozen duck

1 tablespoon olive oil

MARQUISE POTATOES

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 and freshly ground black pepper, to taste

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:

1. Boil potatoes until tender; drain and cool. Shred the potatoes into a mixing bowl using 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 each of 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 to drink: Soft, fruity Buena Vista Pinot Noir.

THREE-CHEESE LOBSTER MACARONI

Lumiere’s and Triton’s

Disney Cruise Line

Serves 6 to 8

THREE-CHEESE SAUCE

3 tablespoons butter

2 shallots, finely diced

1/2 fennel bulb, sliced thin

2 celery stalks, finely diced

1 leek, finely diced

3 cups Chardonnay

5 stalks fresh tarragon, leaves reserved for garnish

6 cups of heavy cream

3 tablespoons butter, softened

3 tablespoons all-purpose flour

1 1/2 cups grated Gruyère

1/1/2 cups grated cheddar cheese

1 cup shaved Parmesan

Coarse salt and freshly ground black pepper

STEAMED LOBSTER

16 ounces lobster meat

1 1/2 cups white wine 

PARMESAN CRISPS

8 tablespoons shaved parmesan

MACARONI

1-pound box rigatoni, cooked al dente

FOR THREE-CHEESE SAUCE:

1. Melt butter in 4-quart saucepan over medium heat; add shallots, fennel, celery, and leeks, and sauté until tender.
2. Stir in the Chardonnay and tarragon stalks, increase heat to medium-high, and simmer for about 15 minutes or until reduced by 3/4. Add the cream and simmer for about 10 minutes or until reduced by 1/3.
3. Strain sauce through a sieve into a 2-quart saucepan. Return to stove over medium heat. Mix butter and flour in small bowl; stir into cream sauce and simmer for 5 to 6 minutes to thicken.
4. Add Gruyère, cheddar, and Parmesan and simmer for 10 minutes, stirring constantly, or until it reaches a consistency of a thick cream. (Sauce thickens more as it cools.) 

FOR LOBSTER:

1. Cut lobster into bite-sized pieces.
2. Heat wine in medium saucepan with steamer insert, over medium-high heat until boiling. Reduce heat so that wine simmers; add lobster to steamer basket, cover and cook about 3 to 5 minutes or until lobster changes from translucent to white; remove from heat, setting aside 1/4 cup for garnish.

FOR PARMESAN CRISPS:

1. Preheat oven to 300°F. Place 1 tablespoon Parmesan on baking sheet lined with parchment paper; lightly shape into an oval. Repeat with remaining cheese, spacing about 1/2 inch apart.
2. Bake 10 minutes or until golden and crisp. Cool.

TO SERVE:

1. Cut tarragon leaves into thin strips. Stir together rigatoni and cheese sauce, coating evenly. Fold in lobster, reserving 1/4 cup for garnish. Season to taste with salt and pepper. Garnish with tarragon, lobster, and Parmesan crisps; serve immediately.

PORCINI MUSHROOMS WITH GNOCCHI

Enchanted Garden

Disney Cruise Line 

Serves 4 to 6

WHITE WINE CREAM SAUCE

1 tablespoon unsalted butter

3 shallots, diced

1 celery stalk, diced

1/2 leek, cleaned and diced

4 cups white wine

1 1/2 cups vegetable stock

1 1/2 cups heavy cream

Coarse salt, freshly ground black pepper, to taste

PORCINI MUSHROOMS

1/4 cup unsalted butter

12 ounces sliced porcini mushrooms

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

GNOCCHI

3 large white potatoes, peeled and cut into 1-inch pieces

1 egg

1 teaspoon salt, divided

2 cups all-purpose flour

GARNISH

1/2 cup shaved Parmesan cheese

2 tablespoons white truffle oil

2 tablespoons fresh chopped chives

FOR WHITE WINE CREAM SAUCE:

1. Melt butter over medium heat in a medium saucepan. Add shallots, celery, and leeks and sauté for 7 minutes, until shallots are pale. Add white wine and vegetable stock, and simmer for 30 minutes, until reduced by 2/3.
2. Add heavy cream and simmer for 5 minutes, until reduced by 1/3. Season with salt and pepper. Pour through a fine-mesh strainer. Keep warm until ready to add gnocchi.

FOR PORCINI MUSHROOMS:

1. Melt butter in a large sauté pan over medium heat. Sauté mushrooms for 10 minutes, until browned.
2. Season with salt, pepper, and thyme. Keep warm until ready to serve.

FOR GNOCCHI:

1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over high heat. Once water is boiling, cover saucepan and reduce heat to simmer. Simmer until potatoes are tender. Remove from heat and drain.
2. Press warm potatoes through a ricer into a large bowl and cool completely. Once cool, stir in egg and 1/2 teaspoon salt.
3. Slowly add flour and stir until firm but slightly sticky dough forms. Knead 15 times on floured surface.
4. Roll into 2 ropes, each 1/2-inch thick. Cut ropes into 1-inch diagonal pieces. Press pieces with a lightly floured fork. Set on a baking sheet lined with a floured kitchen towel.
5. Bring water and remaining 1/2 teaspoon salt to a boil in a large saucepan. Add gnocchi and cook for 2 to 3 minutes, until they float to top. Remove with a slotted spoon and drain on paper towels. Add to white wine cream sauce and keep warm until ready to serve.

TO SERVE:

Serve gnocchi in a shallow bowl topped with mushrooms, shaved Parmesan cheese, a drizzle of truffle oil, and chives.

*Photos and Recipes by Disney*

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