Pan roasted duck breast with sweet potato puree and cranberry sauce

Ingredients

• 1 1/2 – 2 lbs. — Boneless duck breasts
• Kosher salt
• Freshly ground pepper

For the sauce: 

• 1 cup — Fresh or frozen cranberries
• Juice and zest of 1 orange
• 2 tbsp. — Maple syrup
• 1 tbsp. — Fresh ginger, grated
• 1 — Sprig fresh rosemary leaves, minced
• Pinch of kosher salt
• 1 tbsp. —Rendered duck fat

For the sweet potato puree:

• 2 lbs. — Sweet potato, peeled and cut into 1 – inch chunks
• 1/4 cup — Heavy cream
• Juice and zest of 1 orange
• 1/4 tsp. — Ground cayenne pepper
• Kosher salt and freshly ground pepper
• 1 — Stick butter, room temperature

Instructions

For the sweet potato puree:

1. Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn’t boil away.
2. Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

For the duck:

1. Place a large cast iron skillet over medium heat
2. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don’t cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
3. Place the duck fat side down into the skillet.
4. Sear until the fat becomes crispy and turned a deep golden brown color, about 5-6 minutes.
5. Flip the breasts over in the pan and sear on the other side for an additional 2-3 minutes.
6. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing.

For the cranberry sauce: 

1. Combine all the ingredients in a small sauce pot over medium-low heat.
2. Bring to a simmer then reduce the heat to low. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Puree in a blender until very smooth and press through a tami or fine mesh strainer to remove ginger and cranberry fibers.  
3. To serve, plate the sweet potato puree, top with sliced duck breast, and drizzle with the cranberry sauce.

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