Speaker: Duck breast on an orange spiced leek and sweet potato puree. Preheat the oven to 375 degrees. First, scour the duck skin. Season with salt and pepper then pan fry the breasts skin side down for 5 to 8 minutes until the fat starts to run out. Season with salt and pepper. Turn the breasts and cook in the oven for 15 minutes with the skin side up.
Simmer one pound of sweet potatoes that you have peeled and cut into a large dice for 15 minutes until they just begin to soften. Drain and mash together to make a rough puree.
Next, prepare one pound of leeks trimmed and sliced into one inch rounds. Prepare a one inch piece of fresh ginger root by peeling and grating it. Prepare the zest of an orange and crush two cloves of garlic, the juice from two oranges.
Now heat Bertolli extra virgin olive oil in a saucepan, add the orange zest, the two cloves of crushed garlic and a pinch of cloves and fry the fresh ginger root. Now add the orange juice and the washed leeks. Next, add the sweet potato mixture and sauté. Season with salt and pepper. Cut the duck breast into thin slices and fan them out on to a bed of the leek puree.
Duck breast fanned on an orange spiced leek and sweet potato puree.
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