This fancy dish is perfect for as treat for you and your loved ones and it is the proof that cooking Duck Breast is not as difficult as you think! Add the yellowish Sweet Potato puree and the Red Wine & Figs Sauce to the crispy, golden skin and succulent pink flesh of the duck breast and for sure it will make your mouth water!
Duck breast sweet potato
Wrap 3 sweet potatoes in an aluminium foil and put them in the oven for 45 minutes at 325 F/160 C.
Remove the extra moisture from the duck breast with a paper towel
Now, lightly notch the duck breast with a knife on the skin and then fry it without oil in a preheated oven.
After it leaves its fat, add fresh coriander and crushed garlic
Drain the fat in a small bowl and save it for later and let the duck breast roast 1 minute on each side
Grind Peppercorns with mojar and pestle
On the skinless side put the mosaic pepper with a little salt
Place the duck breast in the oven with the coriander and the garlic for 10 minutes at 356F / 180C
Slices a few figs and few garlic cloves
Now slice an onion
Heat the pan well, add olive oil (can be flavored with thyme and garlic)
Add a tablespoon of butter and let it melt
Then put the chopped onion and cook a little
Add the sliced figs
Then season with salt and pepper and add the duck fat extracted at the beginning of the video
Then add the chopped garlic, cook a little and quench with red wine and balsamic vinegar
Add a few drops of olive oil in a separate pan
Drop few cherry tomatoes, a cube of butter and a garlic clove
Add salt & pepper and coriander
Now let’s get back to our sweet potatoes
When ready peel the them off skin and cute them in cubes
Put the cubes in a blender, add 1 tablespoon of butter, salt & pepper and cooking cream
Blend until it becomes a fine paste
Now prepare the dish as in our video or use your method of ornamentation plate!
And you’re done! Bon appetite!