Duck Breast with Sweet Potato and Red Wine & Figs Sauce

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!