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Lacquered Duck Breast With Whipped Sweet Potatoes
Published: Oct 29, 2009
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From Jeremy Langlois with Houmas House Plantation and Gardens
Serves 6.
6 duck breasts
Salt and pepper, to taste
1 tbl. olive oil
1. Preheat the oven to 400 degrees. Season the duck breast with salt and pepper.
2. In large sauté pan, over medium heat, add olive oil. Add the duck breasts, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium-rare.
3. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch slices and fan around sweet potatoes.
For Whipped Sweet Potatoes:
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft
1 stick unsalted butter
2 tbls. Steen’s Cane Syrup
Salt and pepper, to taste
In a mixing bowl, mash potatoes with the rest of the ingredients and keep warm.
For sauce:
1/2 cup honey
1 cup light brown sugar
1/2 stick butter
1/4 cup beef broth
Salt and pepper, to taste
Combine honey, brown sugar, butter and beef broth in heavy sauce-pan and bring to a boil. Boil gently about 5 minutes. Drizzle over pan-roasted duck breast.
