Long Island Duckling Breast Recipe
With whipped sweet potatoes and an almond-studded sautéed spinach, finished with a honey-merlot demi-glace
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Ingredients
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Duckling Breast
Whipped Sweet Potatoes
Sautéed Spinach
Honey-Merlot Demi-Glace
Method
Preparing the Duckling
- 1
Cook the Duck Breast
Score the skin of the duck breast in a criss-cross pattern. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and place the duck breast skin side down. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes for medium-rare. Remove from skillet and let rest.
Making Whipped Sweet Potatoes
- 2
Prepare the Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, milk, salt, and cinnamon. Mash and whip until smooth and creamy.
Sautéing Spinach
- 3
Making the Demi-Glace
- 4
Prepare the Demi-Glace
In a saucepan, combine Merlot wine and honey. Bring to a boil and reduce by half. Add stock and simmer for 10 minutes. Mix cornstarch with water to create a slurry, then add to the sauce to thicken. Simmer for an additional 5 minutes.
Plating
- 5
Serve
Slice the duck breast and arrange on a plate. Serve with whipped sweet potatoes and sautéed spinach alongside. Drizzle with honey-merlot demi-glace before serving.
