John Myers
Ingredients for 3 servings:
- 75 g bacon, diced
- 75 g shallot(s), cut into thin rings
- 10 g garlic, finely sliced
- 1 pinch(s) sugar
- 1 tsp, heaped paprika powder, sweet
- 250 g potato dumplings from the previous day, cut into thin slices
- 250 g black salsify from the previous day, cut into pieces
- 1 tbsp, sifted breadcrumbs
- some fat for frying
- possibly salt
- 1 tbsp, heaped parsley, finely chopped
- Duck meat, cooked, from the day before from roast duck
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
a quick recipe from the Christmas leftover kitchen
Fry the bacon in a pan. Add the shallot and garlic rings and cook with the bacon, tossing frequently. Then stir in the paprika and a pinch of sugar. When everything begins to brown, transfer the mixture to a small bowl, cover, and set aside. Heat the pan again with a little fat and fry the sliced potato dumplings with the breadcrumbs, tossing frequently. Once evenly browned, add the salsify and the shallot-bacon mixture, and heat everything through. Stir in the chopped parsley. Heat the remaining duck (deboned if necessary) until tender, and then serve.
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