Duck Chorizo Patatas Bravas
Spain's famous patatas bravas dish with duck chorizo on top. Our Ground Duck is blended with savory spices to create duck chorizo that tops delicious fried potatoes with garlic aioli and bravas sauce. This dish pairs perfectly with a Tempranillo Rioja wine from Spain.
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Ingredients
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4 Yukon Gold Potatoes
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3-4 Cups Olive Oil for Frying
Duck Chorizo
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12 Oz. Ground Duck
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2 Tbsp Ancho Chili Powder
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1 Tbsp Cumin
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1 Tbsp Paprika
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1 tsp Garlic Powder
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1 tsp Onion Powder
Bravas Sauce
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1 Tbsp. Hot Paprika
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1 Tbsp. Sweet Paprika
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2 Tbsp. Flour
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1 Cup Chicken Broth
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¼ Cup Olive Oil
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1 Tbsp. Tomato Paste
Garlic Aioli
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3 Tbsp. Mayonnaise
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1 Tbsp. White Vinegar
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1 Tbsp. Olive Oil
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4 Cloves Garlic, Minced
Directions
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1
Heat olive oil for frying on medium heat. Chop potatoes into bite-size cubes and soak them for 5 minutes.
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2
Drain then fry potatoes 3 minutes. Remove potatoes from frying oil and place them in the freezer for 5 minutes.
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3
Heat the olive oil to high heat and fry potatoes until crispy golden (10-15 minutes).
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4
While potatoes fry, combine ground duck with chorizo spices (ancho chili powder, cumin, paprika, garlic powder, onion powder).
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5
In a separate pan on medium-high heat, cook ground duck for 5-10 minutes or until fully brown.
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6
Whisk together aioli ingredients (mayo, white vinegar, olive oil, and garlic).
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7
Once duck is done, wipe out the pan then, add olive oil for bravas sauce. Stir in hot and sweet paprika and flour until combined. Stir in tomato paste until smooth.
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8
Slowly add the broth on medium heat stirring constantly. Reduce and simmer for 5 minutes.
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9
In a bowl place potatoes at the bottom, then add duck chorizo and drizzle with bravas sauce and aioli. Serve immediately.
