YOUR SOLIN GENERATED RECIPE
Pan-Seared Duck Breast with Cherry Reduction and Creamy Sweet Potato Puree
Enjoy a gourmet plate featuring succulent duck breast seared to perfection, paired with a tangy-sweet cherry reduction and a luxuriously smooth sweet potato puree. The dish marries rich flavors with vibrant colors, creating a balanced meal that’s as nourishing as it is delightful.
INGREDIENTS
6 oz Duck Breast
1/2 cup Fresh Cherries
1 medium Sweet Potato (150g)
2 tbsp Unsweetened Almond Milk
Salt, Pepper, Rosemary to taste
1 tsp Balsamic Vinegar
PREPARATION
Score the skin of the duck breast lightly and season both sides with salt, pepper, and a hint of rosemary.
Preheat a heavy skillet over medium-high heat. Place the duck breast skin-side down to render the fat and achieve a crisp exterior. Cook for about 5-7 minutes until the skin is golden and crisp, then flip and cook the other side for an additional 4-5 minutes, depending on thickness, for a medium doneness.
While the duck cooks, prepare the cherry reduction. In a small saucepan, combine the fresh cherries with 1 teaspoon of balsamic vinegar and a dash of rosemary. Simmer on low heat for 5-7 minutes until the cherries soften and release their juices. Optionally, gently mash some cherries to thicken the sauce. Adjust seasoning with a pinch of salt and pepper.
For the creamy sweet potato puree, peel and cube the sweet potato. Boil in lightly salted water until tender, about 10-12 minutes. Drain and return to the pot. Add 2 tablespoons of unsweetened almond milk and mash until smooth. Adjust the texture with a splash more almond milk if desired and season with a little salt and pepper.
Slice the duck breast and arrange on a plate. Drizzle the warm cherry reduction over the sliced duck, and serve alongside a generous scoop of creamy sweet potato puree.
Enjoy your balanced and flavorful meal!