2 lbs Yam, peeled (4252151)
1 lb Parsnips, peeled (2481950)
10 Shallots (3620341)
6 Eggs, lightly beaten (823013)
½ cup Gluten Free Panko Breadcrumbs (1558345)
1 T Kosher Salt (4999470)
1 tsp Black Pepper (760843)
1 T Fresh Thyme, finely chopped (7326325)
25 Boneless Skin-On Duck Breasts (932855)
Green Goddess Dressing (3689965)
2 Qt Pickled Red Onions
Using a large box grater, shred yams, parsnips and shallots.
In a large mixing bowl, combine shredded yams, parsnips and shallots until thoroughly incorporated. Add eggs, gluten free panko, kosher salt, black pepper and thyme. Mix until all ingredients are evenly distributed.
In a nonstick sauté pan, add 2 tablespoons of olive oil and heat over medium-high heat. Scoop 1/3 cup of sweet potato mixture and compress until about 1/3” thick. Using a thin spatula, move your sweet potato pancake to the hot oil. Cook three to four pancakes at once, being careful not to overcrowd your pan.
Once edges are crispy, turn and continue to cook for 2 to 3 minutes. Transfer to a baking sheet and store in a 200 degree oven for service.
In a large sauté pan, sear duck breast over medium high heat until skin is crispy then oven roast until medium rare-medium (125 to 130 degrees internal temperature). Allow duck to rest for at least 5 minutes.
Drizzle green goddess dressing on a serving plate, place the galette over dressing and arrange sliced duck breast on top. Garnish with pickled red onion and serve.
Recipes By: US Foods – San Francisco Culinary Team