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2
duck breasts
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1 pound
sweet potatoes
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1 pound
leeks
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1 piece (about 1 inch)
fresh root ginger, peeled and grated
Peeler Selections Options
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zest and juice of an orange
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2 cloves
garlic, crushed
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Equipment List:
Cooking Instructions
Preheat the oven to 375 F.
Score the skin of 2 duck breast and pan fry the breast skin side down for 5- 8 minutes until the fat starts to run out. Flip them and cook in the oven for 15 minutes with the skin side up.
To prepare the puree: Simmer sweet potatoes, that you have peeled and cut into large dice for 15 minutes until they just beginning to soften. Drain and mash to make a rough puree with a potato masher.
Prepare 1 pound of leeks, trimmed and sliced into 1" rounds.
Trim and slice leeks into 1" rounds. Peel and grate the ginger root.
Heat olive oil in a saucepan and fry the fresh root ginger with the orange zest and juice, crushed garlic and a pinch of cloves cook for 1 - 2 minutes without browning.
Add the sweet potato mixture and leeks and then sauté. Season with salt and pepper.
Cut the duck breasts into thin slices and fan them out onto a bed of the leek purée.