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Duck Breast on an Orange Spiced Leek and Sweet Potato Puree

Duck makes a gourmet presentation on a bed of leek and sweet potato puree.

Duck Breast on an Orange Spiced Leek and Sweet Potato Puree


2 duck breasts
1 pound sweet potatoes
1 pound leeks
1 piece (about 1 inch) fresh root ginger, peeled and grated
  zest and juice of an orange
2 cloves garlic, crushed

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 to 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 to 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.

Equipment List

Chefs Knife
Glass Prep Bowls
Mixing Bowls
Saute Pans
Fry Pan
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