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Ingredients
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Duck Breast
Truffle Sweet Potato Puree
Foie Gras
Method
Duck Breast Preparation
- 1
Season the Duck
Score the skin of the duck breasts in a criss-cross pattern. Rub salt, pepper, chili paste, honey, and rice vinegar into the meat. Let it marinate for 30 minutes.
- 2
Cook the Duck
In a cold skillet, place the duck breasts skin-side down and turn the heat to medium. Cook until the skin is crispy and the fat has rendered, about 8-10 minutes. Flip the breasts and cook for another 5 minutes, until medium-rare. Let rest before slicing.
Truffle Sweet Potato Puree Preparation
- 3
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- 4
Make the Puree
Add butter, truffle oil, salt, and pepper to the cooked sweet potatoes. Mash until smooth and creamy. Adjust seasoning as desired.
Foie Gras Preparation
- 5
Season the Foie Gras
Season the foie gras with salt and pepper. Sear in a hot pan for about 30 seconds on each side until golden brown. Drizzle with balsamic vinegar before serving.
