Pan Fried Duck Breast with Sweet Potato Mash

Pan Fried Duck Breast with Sweet Potato Mash

For the duck:
1 duck breast
2 ounces honey

For the sweet potato mash:
1 sweet potato, boiled
2 ounces butter
2 tablespoons cream
salt and freshly ground pepper

For the shallot and red wine sauce:
1 shallot, finely chopped
2 garlic cloves, peeled and chopped
1 Romano chilli, diced finely
1 ounce butter
2 tablespoons red wine
4 ounces beef stock

For decoration:
2 asparagus spears, trimmed and blanched
6 baby carrots, trimmed and blanched

Cook the sweet potato in salted boiling water. Drain. Meanwhile, pan
fry the duck in a hot ovenproof frying pan. Place the honey in the
bottom of the pan and the duck skin side down. Fry the duck for 6
minutes on each side before placing in a hot oven. Roast the duck in
the oven for 5 minutes. While the duck is in the oven, make the
shallot and red wine sauce. In a small pan saute the shallot and
garlic in the butter for 2 minutes. Add the red pepper. Add the red
wine and stock and cover. Bring to the boil, then simmer. Mash the
sweet potato, adding the butter and cream for flavor. When the duck is
ready, place the breast on a bed of mashed sweet potato. Decorate with
blanched asparagus spears and baby carrots. Top with the shallot and
red wine sauce. If you have time, leave the duck to rest for about 5
minutes before serving.