Duck Breast with Brussels Sprouts, Sweet Potato Purée with Truffled Honey Glaze and Pomegranite
Season 2 duck breasts with salt and pepper, place in vacuum sealed bag and submerge in 135ºF degree water bath for 45 minutes for medium rare to medium.
Remove from bag.
Heat a sauté pan with 2 tablespoons of oil until it smokes and sear duck, skin side down, until the skin is crispy and bronzed.
Set aside to let rest.
Meanwhile, roast sweet potatoes in 400ºF degree oven for 30 minutes or until soft. Place in blender with 1/4 cup of warm cream and 2 tablespoons of butter. Blend until smooth and season with salt and pepper.
In a sauté pan on high heat add 1/4 cup olive oil and brussel sprouts. Sauté on high for a minute then reduce to low. Add in your broth and cook for about 5 minutes or until tender and liquid has evaporated.
Finish with salt and pepper.
Smear a dollop of sweet potato puree in the middle of the 4 plates and top with sautéed brussel sprouts.
Slice duck breast place on top of the brussel sprouts.
Drizzle truffled honey over the top of the duck breast slices and around the plate.
Garnish with pomegranate seeds and micro greens. Enjoy!
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