Pan Seared Duck Breast with Sweet Potato Mash and Sautéed Asparagus Tips
4 ea Duck Breast
2ea Sweet Potatoes
4cups Asparagus Tips
1cup Orange Marmalade
1Tbsp Whole Grain Mustard
1 tsp Extra Hot Horseradish
To Taste Salt and Pepper
Roast sweet potatoes, with the skin on, in preheated oven at 350° F until soft to touch. Let the sweet potatoes rest until cool to touch. Cut sweet potatoes in half and scoop out the sweet potato from the skin and place in a bowl and reserve. Place the duck breasts skin side down in a warm pan over a medium-low heat. Leave skin side down until fat is rendered out of the skin and skin becomes crispy and golden brown. Flip the duck breast and increase heat to medium-high heat and continue to cook until internal temp of 135° F (medium temp). Pull from pan and let rest for at least 5 min before slicing. Pour the rendered duck fat in the pan with the sweet potatoes and fold in to add richness to the sweet potatoes. For the sauce, combine the orange marmalade, mustard and horseradish in a sauce pan and warm over medium heat. Season sauce with salt and pepper to taste. Sauté asparagus over medium heat with butter, salt, and pepper to taste until bright green.
The duck breast for this recipe can be substituted for other proteins such as chicken, pork, and shrimp. The sauce and the sides will accompany all of them well.
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