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Seared Duck Breast with a Fresh Cranberry Chutney over Vanilla Scented Sweet Potato Mash

Source of Recipe

WKRG


List of Ingredients

Seared Duck Breast with a Fresh Cranberry Chutney over Vanilla Scented Sweet Potato Mash


1 Large Duck Breast
Salt and Pepper to season
1 tbl Oil
2 Cups Fresh cranberries
½ cup Red wine
¼ cup Onion
¼ cup Sugar
1 tsp. Orange Zest
1 tsp. Oil
Ground Black Pepper
2 lbs. Sweet Potato
½ cup Cream
½ cup Butter
¼ cup Brown sugar
1 tbl. Vanilla extract



Recipe


For Duck:

Season with salt and pepper and score the skin on the duck breast. Heat 1tbl of oil in pan and sear duck skin side down until well browned. Flip duck and cook for 4 more minutes and remove from pan to rest.

For Cranberry Chutney:

Heat onion in oil until translucent. Add sugar and orange zest and caramelize. Add wine and Cranberries and cook for 10 minutes until they begin to break open slightly. Remove from heat and add Pepper.

For Sweet Potatoes:

Peel and cube Sweet Potatoes, boil in Water until tender. Remove and either puree or rice the potato until smooth. Mix in sugar, cream, butter and vanilla while hot and hold until service.