Duck Breast on an Orange Spiced Leek and Sweet Potato Puree
|2||duck breasts |
|1 pound||sweet potatoes|
|1 piece (about 1 inch)||fresh root ginger, peeled and grated|
| ||zest and juice of an orange|
|2 cloves||garlic, crushed|
Glass Prep Bowls
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.