Roast Duck Breast with Sweet Potato
- 2 duck breasts, skin scored
- 200g peeled and chopped sweet potato
- Chopped coriander
- Knob of butter
- Pinch of ground nutmeg
- 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