Duck Breast with Banana Chili Sauce
As seen on TV
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Who made this dish?
Roasted Duck Breast with Banana Duck Chili Sauce, Crispy Graffiti Eggplant, and Potato Crisp
Randomizer: Protein: Whole Duck | Produce: Graffiti Eggplant | Equipment: Vegetable Sheeter | Style: Liquid and Solid | Wild Card: Banana
{Stephanie Izard}: "First thing I do is start breaking down the duck. I am going to take the breast off to sear. I am going to grind the duck legs."
{Stephanie Izard}: "A whole duck is this really great protein. You have got fat, a breast, legs. This eggplant is big enough that it could maybe fit into this vegetable slicer so I can do a version of a roll and make a duck filling inside the eggplant."
{Stephanie Izard}: "Time to try this vegetable sheeter. I grabbed the eggplant and I know it has to be flat on one side and round on the other. I really just cannot figure this out. This thing is not my friend. I had to give up time points on the randomizer."
{Stephanie Izard}: "I do not think that is going to work at all. Okay, new plan. I am feeling completely derailed, but I am not a quitter. I take a duck breast. I put it into a ripping hot pan. Once the fat has just started to render, I put it into a nice hot oven to render the fat and cook the rest of the meat. I am not willing to take the hit of not using that randomizer element at all. So I grab a potato."
{Stephanie Izard}: "Some potato ribbons. They have absolutely nothing to do with my dish, but at least something has gone through the vegetable sheeter. I have got red bananas turned into chips with the mandolin. I have also got green bananas turning into little dice cooked with some onions. And I have got grilled bananas going into the sauce."
{Stephanie Izard}: "I have got all my fried bananas and potatoes. I have got my duck sliced, it is a little bit under but does not seem too far off. I have got my fried eggplant going in. I have got my sauteed bananas and onions going on top."
Voiceover: "We have roasted duck breast with banana duck chili sauce. The whole duck was used. The breasts were rubbed and then roasted. The legs were ground with whipped ginger, graffiti eggplant, Fresno and serrano chilies, and duck liver, creating the sauce. Graffiti eggplant was also diced, cornstarch dredged, and made crispy in the fryer. A potato made its way through the vegetable sheeter for the potato crisp on top."
Brooke Williamson: "This randomizer is insanity. And I think there were a lot of really smart decisions here. Using the red bananas to mimic that chip consistency, and coating them to make them even crispier, was a really smart decision."
Susan Feninger: "The use of the bananas for making a curry is really smart and a great way to use the bananas."
Mei Lin: "I really love the seasoning on the duck breast. However, my duck is slightly too rare. The fat is a little flabby. I can kind of see the sheeter, but I do not really see it, because it is broken up into shards of chips. I wish that was utilized a little bit better."
