Duck Breast on an Orange Spiced Leek and Sweet Potato Puree

2duck breasts
1 poundsweet potatoes
1 poundleeks
1 piece (about 1 inch)fresh root ginger, peeled and grated
zest and juice of an orange
2 clovesgarlic, crushed

Equipment List

Chefs Knife
Glass Prep Bowls
Mixing Bowls
Saute Pans
Fry Pan


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.

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