Coriander Breast of Duck with Sweet Potato Sauce
- 2 medium parsnips, unpeeled, poached for 15 minutes
- 1 sweet potato, cut into 1/8-inch wedges
- 1 tablespoon grapeseed oil, plus more for squeeze bottle
- Salt and pepper, to taste
- 4 (5 to 7-ounce) boneless, skinless duck breasts
- 2 tablespoons toasted coriander seeds, crushed
- 1 1/2 cups sweet potato sauce base, recipe follows
- 4 sprigs baby pea shoots
- 9 cups sweet potato juice (approximately 12 to 16 sweet potatoes)
- 4 tablespoons fresh ginger
- 2 Thai chile peppers, chopped
- Salt and pepper, to taste
- Freshly squeezed lemon juice, to taste
- Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil.
- Rub the 8 sweet potatoes wedges with grapeseed oil.
- Season the parsnip and potato with salt and pepper.
- Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes).
- Heat a large, nonstick saute pan over medium heat.
- Season each duck breast with salt and pepper.
- Press one side of the duck breast into the coriander seeds.
- Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast.
- Add the duck breasts, seed side down to the hot saute pan.
- Saute until the coriander browns.
- Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes.
- Remove the breasts and allow them to rest 2 to 4 minutes.
- To plate, set a piece of parsnip and wedge of sweet potato on each plate.
- Slice each duck breast into 1/4-inch slices and arrange against the vegetables.
- Spoon sauce onto each plate and garnish with pea shoots.
- Juice sweet potatoes and allow the juice to stand for 4 hours.
- This will allow much of the potato starch in the juice to settle.
- Pour the juice through a fine mesh strainer being careful to leave the settled starch behind.
- Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens.
- Remove from the fire and stir in the ginger and Thai chile pepper.
- Stir until the sauce tastes spicy enough and strain immediately.
- Season to taste with salt, pepper, and lemon juice.
- Yield: approximately 1 1/2 to 2 cups
parsnips, sweet potato, grapeseed oil, salt, duck breasts, coriander seeds, potato sauce base, shoots, potato juice, fresh ginger, chile peppers, salt, freshly squeezed lemon juice
Taken from www.foodnetwork.com/recipes/coriander-breast-of-duck-with-sweet-potato-sauce-recipe.html (may not work)