Serving Size: 2
- 2 duck breast halves
- Salt and pepper to taste
- 2 T. clarified butter mixed with 1 t. olive oil
- 2 medium sweet potatoes, peeled, sliced, and cooked to soft
- 1 T. cream, optional
- 2 T. softened butter
- 2 T. pecans
- Score the duck breasts on the fat side in a cross hatched pattern approximately every half inch.
- Cut through the fat but not into the flesh of the duck.
- Sprinkle the duck breasts with salt and pepper on both sides.
- Heat a frying pan on over medium high heat.
- Add clarified butter mixture in the pan and place the duck breast fat side down.
- The duck fat will render as the breasts are cooked.
- Continue cooking on the fat side until the color is a rich brown, approximately five minutes.
- Turn the duck over and cook for approximately 4 to 5 minutes until the duck is rare to medium rare.
- Cook longer for a more well done duck breast.
- Remove from the pan and rest for 8 – 10 minutes before cutting into slices from tip to tip.
- Drain the sweet potatoes and mash with a fork.
- Add the cream if the potatoes are dry.
- Season with salt and pepper.
- In a small fry pan, melt the 2 T. butter over medium to medium high heat and add the pecans.
- Sauté in the butter until toasted and add the butter and pecans to the sweet potatoes. Stir through and serve with the duck.