Best Warm Balsamic Potato Salad Recipes

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

WARM BALSAMIC POTATO SALAD

Steps:

• In a frying pan over medium heat, fry the bacon until crisp. Transfer the bacon slices to paper towels to drain. When cool, crumble and set aside. Pour off all but 2 tablespoons of the bacon drippings from the pan and set the pan aside. In a large saucepan, combine the potatoes, 2 teaspoons salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain and when just cool enough to handle, cut into slices about ¼ inch thick. Place the warm potatoes on a platter in 2 or 3 layers. Sprinkle the crumbled bacon, the onion, the celery, the parsley, and the minced chives over them. Reheat the bacon fat in the frying pan over medium heat just enough to warm it through. Add the balsamic vinegar and deglaze the pan, scraping up any bits clinging to the bottom. Add the chicken broth, red wine vinegar, sugar, ½ tsp salt, and 1 tsp black pepper and bring to a boil. Pour about half of the hot balsamic mixture over the potatoes, turning them gently so they won't break or mash. Add the rest of the balsamic mixture, garnish with chives and serve immediately.