Cajun Dirty Rice and Candied Sweet Potatoes. Finished with Orange Gastrique

Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.

Prepare the Duck Breast

Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare.

Sear the Duck

Remove from heat and let rest for 5 minutes before slicing.

Rest the Duck

In a pot, sauté onion, bell pepper, and celery until soft. Add garlic and meat, cooking until browned.

Cook the Rice

Add rice, chicken broth, Cajun seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Combine Ingredients

In a pot, boil sweet potatoes until tender. Drain and return to pot.

Cook Sweet Potatoes

Add brown sugar, butter, cinnamon, nutmeg, and salt. Cook over medium heat until the mixture thickens and coats the sweet potatoes.

Make the Candy Mixture

In a saucepan, combine orange juice, sugar, and vinegar. Simmer over medium heat until reduced and syrupy.

Prepare the Gastrique

Boneless duck breasts

Salt

Black pepper

pan roasted boneless duck breast

Recipe information

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