Pan Roasted Duck Breast With Whipped Sweet Potatoes and Praline Pecan Sauce

Serves 4

4 duck breasts

Salt and pepper to taste 

1 tbs olive oil

Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large sauté pan, over medium heat, add olive oil.  Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.

Whipped Sweet Potatoes

4 large sweet potatoes, peeled, cut into large cubes and boiled until soft

1 stick unsalted butter

 2 tbs Steen’s Cane Syrup

Salt and Pepper to taste 

In a mixing bowl mash potatoes with the rest of ingredients and keep warm. 

For Sauce   

1/2 cup white corn syrup

1 cup light brown sugar

1/2 stick butter

1 cup pecans (pieces or halves) 

Salt and pepper to taste

Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper.  Drizzle over pan roasted duck breast. 

Comments

[Ann]

Have always enjoyed this dish at Kevin’s St Charles Ave home during Mardi Gras! To die for! My adult children ask for this for their birthdays. Thank you for sharing the recipe.