Grilled Muscovy Duck Breast Recipe
with Stone Hill Norton Caramelized 'Top of the Hill Farm' Honey Pan Sauce and Whipped Sweet Potatoes
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Ingredients
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Duck Breast
Honey Pan Sauce
Whipped Sweet Potatoes
Method
Duck Breast
- 1
Prep the Duck Breast
Pat the Muscovy duck breasts dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. Season with salt and black pepper on both sides.
- 2
Grill the Duck Breast
Preheat the grill to medium-high heat. Rub the duck breasts with olive oil. Place the duck breasts skin-side down on the grill and sear for about 6-8 minutes until the skin is crispy and golden. Flip the breasts and grill for another 4-6 minutes until they reach your desired doneness (medium-rare is recommended at 135°F). Remove from grill and let rest for 5 minutes before slicing.
Honey Pan Sauce
- 3
Make the Sauce
In a saucepan over medium heat, add the chopped shallots and sauté until translucent, about 3 minutes. Pour in the Stone Hill Norton wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.
- 4
Finish the Sauce
Once the wine is reduced, stir in the honey, thyme, and season with salt and black pepper to taste. Remove from heat and whisk in the unsalted butter until melted and the sauce is smooth.
Whipped Sweet Potatoes
- 5
Cook the Sweet Potatoes
In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.
- 6
Whip the Sweet Potatoes
Add the butter and heavy cream to the cooked sweet potatoes. Using a potato masher or electric mixer, whip until smooth and creamy. Season with salt to taste.
