Duck Breast with Sweet Potato and Red Wine & Figs Sauce

Duck Breast with Sweet Potato and Red Wine & Figs Sauce

Duck Breast with Sweet Potato and Red Wine and Figs Sauce

Duck Breast with Sweet Potato and Red Wine and Figs Sauce

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!

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Serving Size1-2
  • Energy550 cal
  • Cuisine
    • American
    • Chinese
    • French
    • Italian
  • Course
    • Main Course
  • Cooking Method

Ingredients

  • Duck Breast
  • Sweet Potatoes 3
  • Figs
  • Red Wine
  • Butter
  • Sour Cream
  • Onion
  • Garlic
  • Cherry Tomatoes
  • Coriander
  • Peppercorns
  • Salt & Pepper
  • Olive oil
  • Balsamic Vinaigrette

Let's start

Duck breast sweet potato

1

Wrap 3 sweet potatoes in an aluminium foil and put them in the oven for 45 minutes at 325 F/160 C.

2

Remove the extra moisture from the duck breast with a paper towel

3

Now, lightly notch the duck breast with a knife on the skin and then fry it without oil in a preheated oven.

4

After it leaves its fat, add fresh coriander and crushed garlic

5

Drain the fat in a small bowl and save it for later and let the duck breast roast 1 minute on each side

6

Grind Peppercorns with mojar and pestle

7

On the skinless side put the mosaic pepper with a little salt

8

Place the duck breast in the oven with the coriander and the garlic for 10 minutes at 356F / 180C

9

Slices a few figs and few garlic cloves

10

Now slice an onion

11

Heat the pan well, add olive oil (can be flavored with thyme and garlic)

12

Add a tablespoon of butter and let it melt

13

Then put the chopped onion and cook a little

14

Add the sliced figs

15

Then season with salt and pepper and add the duck fat extracted at the beginning of the video

16

Then add the chopped garlic, cook a little and quench with red wine and balsamic vinegar

17

Add a few drops of olive oil in a separate pan

18

Drop few cherry tomatoes, a cube of butter and a garlic clove

19

Add salt & pepper and coriander

20

Now let’s get back to our sweet potatoes

21

When ready peel the them off skin and cute them in cubes

22

Put the cubes in a blender, add 1 tablespoon of butter, salt & pepper and cooking cream

23

Blend until it becomes a fine paste

24

Now prepare the dish as in our video or use your method of ornamentation plate!

25

And you’re done! Bon appetite!

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