Duck Breast with Sweet Potato & Red Wine & Figs Sauce


 

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

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

ENJOY YOUR MEAL

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