Pan Roasted Duck Breast with Sweet Potato Puree and Cranberry Sauce | Sequoia Grove Winery

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
• 1/4 tsp. — Ground cayenne pepper
• Kosher salt and freshly ground pepper
• 1 — Stick butter, room temperature