Pan-Seared Duck Breast

Malzemeler

• 2 pieces (200g each) Duck breast
• 300 g Sweet potatoes
• 100 g Cherries (pitted)
• 80 ml Port wine
• 1 tbsp Butter
• 3 sprigs Fresh thyme
• 1 tbsp Olive oil

Talimatlar

1. 1

   Preheat oven to 200°C (400°F). Cube sweet potatoes, toss with olive oil, and roast for 25 minutes.

2. 2

   Score duck skin in a crosshatch pattern. Season with salt and pepper.

3. 3

   Place duck skin-side down in a cold pan. Turn heat to medium and render fat for 8 minutes.

4. 4

   Flip and cook 4 more minutes for medium-rare. Rest for 5 minutes.

5. 5

   In the same pan, add cherries and port wine. Simmer until reduced by half. Finish with butter.

6. 6

   Slice duck and serve with sweet potatoes and cherry sauce.