PARSNIP LATKE Roast Duck, Green Curry, Crispy Garlic from Great Performances
1 yellow onion, grated 2 makrut limes, zested 2 tsp Thai basil, chiffonade 1 tsp galangal, minced 1½ tsp coarse salt ½ tsp cayenne pepper ¼ tsp freshly ground black pepper 3 large eggs, lightly beaten ½ c AP flour 2 lbs parsnips (about 5 medium), peeled and grated 1 lb russet potato (about 1 medium), peeled and grated roasted, medium rare, sliced thinly 1 pt thick green curry coconut sauce 1 c fried garlic chips 1 bunch mint 1 c pomegranate seeds 2 duck breasts,
In a large bowl, combine onion, lime zest, salt, Thai basil, galangal, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated. Fill a large skillet with about ½-inch of grapeseed oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Top with green curry sauce, slice of duck breast, crispy garlic chips, pomegranate seeds, and mint
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