Pineapple & Brown Sugar Glazed Duck Breast / Mashed Sweet Potatoes / Roasted Vegetable Medley Recipe

Preparation and Cooking

1. 1

   Prepare the Duck

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Make the Glaze

   In a saucepan, combine the pineapple juice, brown sugar, soy sauce, ginger, and minced garlic. Bring to a simmer over medium heat and let reduce until slightly thickened, about 10 minutes.

3. 3

   Cook the Duck

   In a skillet over medium heat, place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and the fat has rendered. Flip and cook for another 4-6 minutes, or until the desired doneness is reached.

4. 4

   Glaze the Duck

   During the last 2 minutes of cooking, brush the duck breasts with the glaze and allow it to caramelize slightly.

5. 5

   Rest the Duck

   Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.

6. 6

   Prepare Mashed Sweet Potatoes

   Boil peeled and cubed sweet potatoes until tender, about 15 minutes. Drain and mash with butter, salt, and a pinch of nutmeg.

7. 7

   Roast the Vegetables

   Toss your choice of vegetables (like carrots, bell peppers, and zucchini) with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender.