Duck breast with passion fruit and sweet potato puré

2020 has been a hell of a year! Suffice it to say it’s one of those years that most of us are eager to celebrate an end to.  And what is the best way to end this year if not with a bitchen dinner in the company of those we hold dear. As Shakespeare said, ”All is well that ends well”.

So if you haven’t found that perfect dish for this New Years Eve yet, I have a suggestion for you.  An elegant and simple duck breast with fresh passion fruits and silky sweet potato puré. This dish takes very little time to pull off, will make you look like a Michelin Star Chef and best of all you end the year with a luxurious meal without blowing a hole through your wallet.

You can choose to splurge on some extra nice champagne instead. Lord knows we all desserve that this year.

And for an even better ending, check out my recipe for the perfect chocolate fondant dessert, which was publishe in the Swedish Magazine Hemmet’s journal. 

”Slutet gott, Allting gott”

About the recipe

The recipe this duck breast was published as a Holiday Cover Issue in the Swedish food magazine, Matmagasinet. 

It’s definitely one for the books.

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Ingredients
  • 4 duck breast
  • Salt & pepper to taste
  • For the sauce
  • Juice with pulp from 8 fresh passion fruits
  • 1 whole star anise
  • 1 dl wishkey/cognac
  • 1/2 dl muscavado sugar
  • 1 tbls muscacado or dark sirap
  • Freshly ground black pepper to taste

For the sweet potatoes

  • 1 kilo sweet potatoes
  • 1 star anise
  • 50 g butter
  • 1/2 dl cream 
  • salt & pepper to taste
Instructions

Step 1 -Prepare the duck breast

Heat your oven to 125 degree celcius

Season the duck breast with salt and pepper.

With the tip of a sharp knife, score a few slices on the skin without piercing through all the way. This is to allow th fat under the skin to escape.

Place the duck breast skin side down in a cold, un-heated pan and turn the heat to low.

Sear the skin on low heat for about 15 minutes, until the fat has melted away and the skin is crispy with a golden color.

Turn the duck breast over and turn up the heat to high and sear for about 1-2 minutes. Remove from the heat.

Leaving the duck breast with the skin side up, place the pan, or transfer the duck breast with the fat to an oven safe tray and finish cooking for about 15-minutes depending on the thickness of the breast. Remove from the oven and allow to rest for at least 10 minutes 

 

Step 2 – Prepare the potatoes

While the duck breast is searing,peel and cut the potatoes into smaller pieces and cook with a bit of salt. They should be cooked to very soft.

 

Step 3- Make the sauce

While the duck and potatoes are being cooked, place the star anise in a sauce pan and set over low heat for about 1 minute to help realease the oils and aromas from the star anise.

Then add the wishkey turn the heat to medium and allow to infuse for about 1 minute before adding the rest of the ingrediensts for the sauce. Cook for about 3-5 minutes until you get a nice thick sauce. 

Season with little freshly ground black pepper.  

Step 4- Finish the potatoes

While the duck breast is resting

Heat the cream for the poatoes  with the star anise and allow to infuse a couple of minutes without burning the cream

Drain the potatoes and pour the hot cream over them and use an emersion blender to pure to a to a silky mixture. 

Add the butter and which with a ballon wisk to add some air to the mixture, which gives it a heavenly light, silky consitency.

 

Step 5

Plate your dinner and enjoy1!

Happy New Year!

 

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