Sliced duck breast served on a bed of orange-spicedleek and sweet potato pur e makes an elegant entr e.
Recipe: Duck Breast on anOrange Spiced Leek
and Sweet Potato Pur e
2 duck breast halves
Preheat the oven to 375°F (190°C).
Score the skin of 2 duck breast and panfry the breast skin side down for 5 to 8 minutes until the fatstarts to run out.
Flip them and over and cook for 15 minuteswith the skin side up.
Next prepare the puree.
Simmer sweet potatoes, that you have peeledand cut into large dice for 15 minutes until they just beginningto soften. Drain and mash to make a rough puree with a potatomasher.
Prepare 1 stalk of leeks, trimmed andsliced into 1-inch rounds.
Peel and grate 1-inch piece fresh rootginger.
Heat Bertolli Extra Virgin Olive Oil ina saucepan and fry the fresh root ginger, the zest and juicefrom an orange, crushed garlic and a pinch of cloves. Cook for1 to 2 minutes without browning.
Add the sweet potato mixture and leeksand then saute.
Season with salt and pepper.
Cut the duck breasts into thin slicesand fan them out onto a bed of the leek puree.
1 pound sweet potatoes
1 stalk of leeks
1-inch piece fresh root ginger, peeled and grated
Zest and juice of 1 orange
2 cloves garlic, crushedPinch of ground cloves
Makes 2 servings.
Recipe and video provided courtesy of HolidayKitchen.tv.Photograph property of CooksRecipes.com.
If the Duck Breast on anOrange Spiced Leek
and Sweet Potato Pur e recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog