Roast Duck with Roast Sweet Potatoes *& 2 pasta sauces* (Serves 4)


Okay.  Seeing as I haven’t done a proper recipe for quite some time, I’ve decided to do this extra detailed one with illustrations 🙂

What you need:

[For the duck]

  • 2 pieces of duck breasts
  • 1 large sweet potato
  • 3 tbsp soy sauce
  • 3 tbsp balsamic vinegar
  • 3 tbsp honey

[For the pasta sauce]

  • 6 large tomatoes
  • 3 tbsp tomato purée
  • 1 pack chestnut mushrooms
  • 1 onion
  • plenty of olive oil

What you do:

  1. I would definitely start with the duck first as it takes much longer to cook. First score the duck breasts, diamond patterned — remember NOT to cut through to the meat as this will make the duck dry out easily.
  2. Season the duck with salt and pepper on both sides.  Make a marinade with the soy sauce, vinegar and honey and rub it into the duck breasts.
  3. While you let the duck sit in the marinade for a bit, cut up the sweet potato into medium-sized chunks and boil for about 8-10 minutes or until they are just cooked (poke a piece with a skewer and it should have no resistance but make sure the chunks aren’t crumbling)
  4. Preheat the oven to about 200C.  In the meantime, heat up a little olive oil in a griddle pan and sear the duck breasts skin-side down first then the other side.  I would say it takes about 1-2 min on the skin side and a little less on the other side, until golden brown.
  5. Place the duck breasts into a lined baking tray. At this point they should be just cooked on the outside but still tender to the touch, like this:
  6. Place the cooked sweet potato chunks into the baking tray and drizzle over the duck fat from the griddle pan to give it flavour and crispness, and chuck it into the oven for about 15-20 minutes.
  7. Next move on to the pasta sauces.  Dice the onion and tomatoes.
  8. In a large saucepan, sauté the diced onion in about 100mL olive oil (about 2cm deep in my saucepan).  Add in the diced tomatoes.  Season well and add in the tomato purée.  Let it simmer until it thickens.
  9. Next slice the mushrooms thinly and sautée in olive oil, seasoning well.
  10. Take the duck out of the oven and let it rest for 5 minutes.  Slice thinly (about 1 inch) and serve.

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