Pan-seared Duck Breast

 with mashed sweet potato & gingered  broccoli

 

~ Serves 4 ~

 

4 Duck Breasts

2 T Canola Oil

1 lb. sweet potatoes (peeled and diced)

˝ T brown sugar

2 tsp. ginger (peeled and finely chopped)

2 heads Chinese broccoli (blanched)

˝ cup demi-glace (available at most grocery stores)

 

 

  • In an oven-proof pan over medium heat, add 1 tsp. oil and duck breasts skin down; cook until skin is crisp.

  • Turn duck breasts and place pan in 4000 oven.  Check after 10 minutes.  If necessary, continue cooking until desired temperature. 

  • Cook sweet potatoes in boiling water until fork tender and strain.  Add brown sugar and butter and whip.  Season with salt and pepper.

  • Place sauté pan over medium heat and add 1 tsp. oil.  Add ginger and broccoli and cook until broccoli is heated through.

  • Center mashed sweet potatoes on plate.  Top with broccoli;  slice duck breast and arrange slices on top.  Spoon demi-glace over dish.

 

 

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© 2002 Tarbell's