| Level: | Easy |
| Total: | 1 hr 1 min |
| Prep: | 25 min |
| Inactive: | 6 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon grapeseed oil
- 2 duck breasts, skin on
- 1 teaspoon curry powder
- Salt
- 3 tablespoons unsalted butter, at room temperature, divided
- 1/4 cup pomegranate juice
- 1 Pink Lady apple (or other crisp, firm apple) peeled, cored, and finely diced
- 1/4 onion, finely diced
- Pinch sugar, if needed
- Mashed Sweet Potatoes with Goat Cheese, for serving, recipe follows
- Sauteed Julienned Vegetables, for serving, recipe follows
- 2 large sweet potatoes
- Salt
- 2 tablespoons goat cheese
- 1 tablespoon honey
- Pinch ground ginger
- Pinch ground cinnamon
- 1 teaspoon unsalted butter
- Grapeseed oil
- 2 carrots, peeled and julienned
- 1/4 pound snow peas, julienned
- 1 small daikon, julienned
- Salt and freshly ground black pepper
Instructions
- Heat a medium saute pan over medium-high heat and add the oil.
- Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh.
- Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes.
- Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Deglaze the pan with the pomegranate juice. Allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with a pinch of sugar if the sauce tastes too tart.
- When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.
- Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it’s done.
- Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
- Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate.
- Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1298 |
| Total Fat | 104 g |
| Saturated Fat | 37 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 12 g |
| Sugar | 29 g |
| Protein | 28 g |
| Cholesterol | 182 mg |
| Sodium | 1598 mg |
Reviews
Phenomenal duck!! I did have to cook a little longer but it’s all dependent on size so I used an instant read thermometer until they reached 145 degrees. The vegetables turned out great but I roasted them instead and had to substitute parsnips for daikon and green beans for snow peas. The sweet potato recipe is a stand alone great side! I did add sugar to the sauce like suggested if too tart and it was very good. I might add some wine next time! I would also cut back the amount of onions and apples and up the juice. Overall this turned out to be a great Father’s Day dish for my hubby!
Awesome meal! The apples and onions go in the pomegranate reduction. I watched the episode again to find out when he them put in. Many times you add these kinds of ingredients at the beginning of the reduction, but I didn’t see that. So I put them in towards the end and it came out great.
Amazing! I served this to my family and they all loved it! The tart of the sauce goes so well with the sweet of the sweet potatoes and the texture of the vegetables. Besides that the duck was FANTASTIC!
Recipe needs review besides the missing ingredients the cooking time and temp is off, when i followed directions it burned outside and the center was raw, when i cooked the second one medium skin side (8 min.) and medium low meat side (10 min) it came out perfect. People that have no clue of cooking read this recipes and if they where to follow the recipe step by step they would be really frustrated by the end result. PLEASE REVIEW
I give this recipe a 5 for the sweet potatoes alone. They are so simple but so tasty. I made a pomegranate chile sauce from epicurious which I would recommend but otherwise made the other items. Excellent!
I agree, this recipe sounds awesome but not sure what to do with the apples or the onion in the sauce. PLEASE EDIT THIS RECIPE!!!
Um…Robert? What’s up with the apple in the sauce? You don’t explain it in the recipe, and no one seemed to use it on the show? You maybe want to edit this recipe a bit? It looked fantastic, and I’d really like to try it, but, um, the ingredients don’t match the instructions. Thanks.