CRISPY ROASTED DUCK BREAST
WITH MARQUISE POTATOES
Lumiere’s and Triton’s
Disney Cruise Line®
6-8 pounds fresh or frozen duck
1 tablespoon olive oil
4 medium Yukon gold potatoes, peeled
4 strips bacon, finely diced
1/2 cup finely diced yellow onions
1 tablespoon finely chopped parsley
1/4 cup plus 1 tablespoon all-purpose flour, divided
Coarse salt and freshly ground black pepper, to taste
2 tablespoons butter
1 cup beef stock
1/4 cup pomegranate syrup
- Preheat oven to 300°F.
- 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.
- 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.
- Place thighs and drumsticks, skin side up, back in oven for 5 to 7 minutes or until skin is crispy.
- Transfer duck to cutting board and let stand 15 minutes before carving.
FOR MARQUISE POTATOES:
- Boil potatoes until tender; drain and cool. Shred the potatoes into a mixing bowl using a box grater; set aside.
- Sauté bacon until crisp in a medium skillet. Add onions and cook until translucent.
- Add bacon and onions to the shredded potatoes. Mix in parsley, egg, and 1 tablespoon flour. Season to taste with salt and pepper.
- Form into eight 3-inch cakes. Dredge the cakes lightly in remaining flour, coating both sides.
- Heat the butter in large skillet over high heat. Cook the cakes until golden brown on both sides.
FOR POMEGRANATE JUS:
- Heat beef stock in small saucepan over medium heat. Bring to a boil, reduce to low heat, and let simmer for 15 minutes.
- Pour in pomegranate syrup and simmer for 5 to 7 minutes.
- Place 2 potato cakes on each of 4 entrée plates and serve with duck breast slices, thighs, and drumsticks.
- 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
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
16 ounces lobster meat
1 1/2 cups white wine
8 tablespoons shaved parmesan
1-pound box rigatoni, cooked al dente
FOR THREE-CHEESE SAUCE:
- Melt butter in 4-quart saucepan over medium heat; add shallots, fennel, celery, and leeks, and sauté until tender.
- 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.
- 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.
- 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.)
- Cut lobster into bite-sized pieces.
- 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:
- 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.
- Bake 10 minutes or until golden and crisp. Cool.
- 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
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
1/4 cup unsalted butter
12 ounces sliced porcini mushrooms
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 large white potatoes, peeled and cut into 1-inch pieces
1 teaspoon salt, divided
2 cups all-purpose flour
1/2 cup shaved Parmesan cheese
2 tablespoons white truffle oil
2 tablespoons fresh chopped chives
FOR WHITE WINE CREAM SAUCE:
- 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.
- 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:
- Melt butter in a large sauté pan over medium heat. Sauté mushrooms for 10 minutes, until browned.
- Season with salt, pepper, and thyme. Keep warm until ready to serve.
- 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.
- Press warm potatoes through a ricer into a large bowl and cool completely. Once cool, stir in egg and 1/2 teaspoon salt.
- Slowly add flour and stir until firm but slightly sticky dough forms. Knead 15 times on floured surface.
- 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.
- 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.
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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