NUTRITION

SERVINGS

INGREDIENTS

6.5 oz duck breast

1 medium sweet potato

1 tbsp full-fat coconut milk

0.5 tsp ghee

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 sprig fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the sweet potato, then boil in a pot of salted water until tender, approximately 12-15 minutes.

• 3

  While the potato boils, score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.

• 4

  Season both sides of the duck with sea salt, black pepper, and garlic powder.

• 5

  Place the duck skin-side down in a cold oven-safe skillet, then turn the heat to medium-low to slowly render the fat until the skin is golden and crispy.

• 6

  Flip the duck breast and transfer the skillet to the oven for 5-8 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 7

  Drain the sweet potatoes and mash thoroughly with coconut milk, ghee, and finely chopped rosemary until smooth and creamy.

• 8

  Allow the duck to rest on a cutting board for 5 minutes before slicing against the grain and serving over the sweet potato mash.