You don't have to take a Disney Cruise to enjoy some of their best cuisine. This duck dish served aboard Lumiere’s on the Disney Magic and Triton’s on the Disney Wonder. 

Ingredients

Duck

  • 6-8 Pound fresh or frozen duck
  • 1 Tablespoon olive oil

Marquise Potatoes (Potato Cakes)

  • 4 Medium Yukon gold potatoes, peeled
  • 4 Strips bacon, finely diced
  • 1/2 Cup finely diced yellow onions
  • 1 Tablespoon finely chopped parsley
  • 1 Egg
  • 1/4 Cup plus 1 tablespoon all purpose flour, divided
  • Coarse salt, freshly ground black pepper
  • 2 Tablespoon butter

Pomegranate Jus

  • 1 Cup beef stock
  • 1/4 Cup pomegranate syrup

Preparation

For the duck- Step 1:

Preheat oven to 300°F.

Step 2:

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.

Step 3:

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.

Step 4:

Place thighs and drumsticks, skin side up, back in oven for 5 to 7 minutes or until skin is crispy.

Step 5:

Transfer duck to cutting board and let stand 15 minutes before carving.

For marquise potatoes (potato cakes)- Step 1:

Boil potatoes until tender, drain and cool on a perforated pan. Shred the potatoes with a box grater; set aside.

Step 2:

Sauté bacon until crisp in a medium skillet. Add onions and cook until translucent.

Step 3:

Add bacon and onions to the shredded potatoes. Mix in parsley, egg, and 1 tablespoon flour. Season to taste with salt and pepper.

Step 4:

Form into eight 3-inch cakes. Dredge the cakes lightly in remaining flour, coating both sides.

Step 5:

Heat the butter in large skillet over high heat. Cook the cakes until golden brown on both sides.

For pomegranate jus- Step 1:

Heat beef stock in small saucepan over medium heat. Bring to a boil, reduce to low heat, and let simmer for 15 minutes.

Step 2:

Pour in pomegranate syrup and simmer for 5 to 7 minutes.

To serve:

Place 2 potato cakes on 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.