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Chef of the Month - Pan Roasted Duck Breast with Whipped Sweet Potatoes and Praline Pecan Sauce

4 years ago December 01, 2010 Dec 1, 2010 Wednesday, December 01 2010 Wednesday, December 01, 2010 4:36:43 AM CST in Recipes
Source: 2une In
By: Andrea Fontenot

6 duck breasts
Salt and pepper to taste
1 T olive oil

Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large sauté pan, over medium heat, add olive oil.  Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.

Whipped Sweet Potatoes
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft
1 stick unsalted butter
2 T Steen's Cane Syrup
Salt and Pepper to taste

In a mixing bowl mash potatoes with the rest of ingredients and keep warm.

For Sauce  
1/2 cup white corn syrup
1 cup light brown sugar
1/2 stick butter
1 cup pecans (pieces or halves)
Salt and pepper to taste

Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper.  Drizzle over pan roasted duck breast.

Serves 6

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