Only On A Tuesday; Duck Club on a Baguette and Duck Fat FriedHomemade Potatoe Chips

I used the last of my duck today! But unfortunately this won't be the last you hear about it as one of my good friends wants me to show her how to make duck confit... I know she'll bring a swarm of inspiration to my kitchen, though, and I'm excited for our cooking date! And, I don't think the Hubs is quite sick of duck yet so he shouldn't mind either.

But tonight I had one confit duck breast left and I decided to make a quick BLT out of it since I had been out shopping all afternoon and was late starting my usual Tuesday dinner. But then I became inspired to make homemade Potatoe Chips fried in the duck fat...so that took a little extra time.

In all, this supper took me only an hour to prepare and cook, and, was well worth the time! Enjoy!

Before I got started I had to remove the confited duck breast from the fat. In order to do this I had to put the bowl it was being preserved in, into a hot water bath to melt all the fat therefore giving me access to the meat without having to tear it out.



I started by making a Lemon Tarragon Mayo; ingredients included: one egg, EVOO, a tsp dijon, juice of one lemon, dried tarragon (didn't have fresh), salt and pepper to season, I also added a little bit of ancho chili powder.



I used a hand held to blitz it together and added EVOO as it mixed until it reached a desired thickness.







This is the finished product.







Then I got started on the potatoe chips! I used a mandolin to thinly slice the potatoes...








...And fried them in duck fat. I had transferred the fat to a pot and brought up the temperature to a rolling boil.







After frying I rested the chips on some paper towel to soak up as much grease as possible.








After resting the chips I tossed them in some light seasoning. I used sea salt, ancho chilli powder, chipotle powder, and a bit of chilli powder for some kick!




Duck Club on a Baguette
While I was doing everything listed above, I also seared off the confited duck breast and then fried up a few slices of bacon. After all this was done I put together my Duck Club! I used the rest of last night's baguette, smeared some Lemon Tarragon Mayo onto the bread, topped with spinach, tomatoes, duck meat, two small slices of bacon, and some alfalfa sprouts! Mmmm!

Double Chocolate Cookies with Peanut Butter Chips
This morning I'd also made some cookies sowWe had milk'n'cookies for dessert! (Well, to be honest we had our dessert before supper tonight.) I made these with a bit less butter and sugar, and substituded 1/4 cup of the flour for ground flax seed which is good for women's health.