Roast Duck Breast with Sweet Potato

Preheat the oven to 200C. Boil the sweet potato in salted water until tender, then drain and mash with the butter and nutmeg until smooth and creamy.
Meanwhile, place the duck breasts, skin-side down, in a dry pan and fry for 6 mins or until the skin is golden and crisp. Turn the breasts over and seal the meat for 1 minute, then transfer to a roasting tin and cook in the oven for 10 mins (for rare). Remove and leave to rest for 5 mins, then slice on the diagonal and serve with the sweet potato mash and a drizzle of the pan juices. Delicious!

30 mins

2 serving

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