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Ingredients
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Seared Duck Breast
Sweet Potato Puree
Braised Cabbage
Method
Seared Duck Breast
- 1
Prepare the Duck
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render slowly. After about 6-8 minutes, the skin should be golden and crispy. Flip the breasts and cook for an additional 4-5 minutes for medium-rare.
- 3
Rest the Duck
Remove the duck from the skillet and let it rest for 5 minutes before slicing.
Sweet Potato Puree
- 4
Cook the Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- 5
Make the Puree
Add butter, heavy cream, salt, and cinnamon to the cooked sweet potatoes. Use a potato masher or blender to puree until smooth and creamy.
Braised Cabbage
- 6
Prepare the Cabbage
Remove the core from the cabbage and slice it into thin strips.
- 7
- 8
Braised Cabbage
Add apple cider vinegar, sugar, salt, black pepper, and water. Cover and simmer for 25-30 minutes until the cabbage is tender and flavors have melded.