Candied Duck Breast, Sweet Potato Puree, Maraschino Cherry Drizzle

Candied Duck Breast, Sweet Potato Puree, Maraschino Cherry Drizzle

tags (edit): @Vogel @5 Star @Favorite @Try Soon! Side Dish Sauces Main Dish

Ingredients

-- DUCK BREAST --
2 each Duck breasts skin on
8 each Werther's Original Candies crushed to fine powder
to taste Salt & pepper
-- SWEET POTATO PUREE --
2 large Sweet potatoes
to taste Butter
to taste Heavy cream
to taste Maple Syrup
to taste Salt & pepper
-- MARASCHINO CHERRY DRIZZLE --
1/2 cup Maraschino Cherry Juice from a jar of maraschino cherries

Instructions
DUCK BREAST
Grind or crush Werther's Original Candies to a fine powder. Set aside.
Preheat oven to 350.

Score the duck fat, taking care not to pierce the skin. Season duck with salt & pepper.

Sear and render the duck in an oven-proof sautee pan to render some of the fat and color the duck. Drain fat & discard (or save for confit).

Roast seared duck in preheated oven until nearly to temperature.

Remove duck from oven, top with an even sprinkling of the ground Wether's candies and flash in oven or under broiler to melt candies.

SWEET POTATO PUREE
Roast sweet potatoes in a preheated 350 degree oven until soft.
Halve the cooked potatoes and scoop the flesh. Pass flesh through a potato ricer (or mash).
Add some butter and/or cream to achieve a nice consistency.
Add some maple syrup.
Season. Hold warm.

MARASCHINO CHERRY DRIZZLE
Reduce maraschino cherry juice to a syrup consistency.

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Yields: 4 Servings
     inspired by Chef Chris Roth

notes: WINE: serve with 2005 Pure Love Meritage
http://www.washingtonpost.com/wp-dyn/articles/A57082-2004Sep28.html
http://www.meritagewine.org/

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