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🍽️ Tender duck breast on creamy sweet potato mash with pomegranate

553 kcal · 30 min · 4 servings

Ingredients

• 500 g sweet potatoes
• salt
• 600 g duck breast fillet (with skin)
• pepper
• 1 tsp ghee
• 1 pomegranate
• 120 ml milk (3.5% fat)
• 1 tbsp butter
• 1 pinch nutmeg
• white pepper

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Peel the sweet potatoes and cut them into large chunks.
3. 3. Cook the sweet potato chunks in lightly salted water for 20 to 30 minutes until tender.
4. 4. Wash the duck breast and pat it dry with a kitchen towel.
5. 5. Lightly score the skin of the duck breast as desired.
6. 6. Season the meat all over with salt and pepper.
7. 7. Sear the duck breast in clarified butter until browned on both sides.
8. 8. Wrap the seared duck breast tightly in aluminum foil.
9. 9. Place the foil packet on the middle rack and bake for about 15 minutes in the preheated oven.
10. 10. Ensure that the meat remains slightly pink inside.
11. 11. Halve the pomegranate and scrape out the seeds with a spoon.
12. 12. Warm the milk together with the butter in a pot.
13. 13. Press the cooked sweet potato chunks directly through a potato ricer into the warm milk.
14. 14. Stir the mixture well and season with salt, nutmeg, and pepper.
15. 15. Add a little warm water if necessary so that the mash is not too thick.
16. 16. Place the mash portion by portion using a serving ring as a base on pre-warmed plates.
17. 17. Slice the duck breast.
18. 18. Place a few slices of duck breast on top of the mash base.
19. 19. Garnish the dish with the pomegranate seeds.

Nutrition per serving

• kcal: 553
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 36 g