Pan Roasted Duck Breast with Sweet Potato Puree and Cranberry Sauce | Sequoia Grove Winery
Experience the perfect blend of flavors with our Pan Roasted Duck Breast paired with Sweet Potato Puree and Cranberry Sauce. Perfect for your next dinner.
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Pot
- Stove
- Cutting board
- Chef's knife
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
Ingredients
- 1 1/2 – 2 lbs. — Boneless duck breasts
- Kosher salt
- Freshly ground pepper
- 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
- 2 lbs. — Sweet potato, peeled and cut into 1 – inch chunks
- 1/4 cup — Heavy cream
- 1/4 tsp. — Ground cayenne pepper
- 1 — Stick butter, room temperature
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