Seared Duck Breast with Caramelized Sweet-Potato

The rich fla­vor of duck pairs well with the earthy notes in this sweet-potato pan­zanella with Dop­pel­bock-Fig dress­ing.

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The sweet pota­toes and the Dop­pel­bock-fig dress­ing can be made ear­lier in the day to save some time once you are ready to start cook­ing the duck.

Ac­tive prepa­ra­tion time: 45 min­utes Cook­ing time: 12 min­utes

Makes: 4 serv­ings Two 7–8 oz (198–227 g) duck breasts 1 tsp olive oil 2 cup dried bread cubes from an Ital­ian loaf 1 recipe Caramelized Sweet Potato (2 cup) 1 recipe Dop­pel­bock-Fig Dress­ing 2 cup baby let­tuce mix ½ cup wal­nut pieces, toasted 3 oz (85 g) goat cheese, crum­bled 2 oz (57 g) pro­sciutto or ham, juli­enned Kosher salt

Black pep­per

Pre­heat oven to 350° (177°C).

Score the skin side of the duck breast, mak­ing sure not to go into the meat be­low the skin. In a medium-size pan, add the olive oil and place on medium heat. When hot, add the duck breasts to the pan skin side down. Al­low the skin to ren­der slowly, get­ting crispy and golden brown. Sprin­kle a lit­tle salt on the meat and turn over. Place the pan in the oven and cook 5–6 more min­utes to cook the duck to medium, a lit­tle less if you pre­fer the duck closer to medium rare.

Re­move the duck from the oven, take the duck out of the pan and place on a clean cut­ting board. Pour the drip­pings from the pan into a large mix­ing bowl. Add all the re­main­ing in­gre­di­ents to the mix­ing bowl and mix well. Sea­son with salt and pep­per. Al­low the Pan­zanella salad to sit while you slice the duck thinly. Ar­range the duck slices on 4 plates, top with the Pan­zanella salad, and serve.

Caramelized Sweet Pota­toes

2 cup sweet pota­toes, peeled and diced 2 Tbs but­ter 2 fl oz (59 ml) Dop­pel­bock Pre­heat oven to 350°F (177°C).

In a cast-iron pan, melt the but­ter over medium heat, add the pota­toes, and cook un­til the but­ter be­gins to crackle. Mix the pota­toes in the pan to make sure they are cov­ered in but­ter. Deglaze with the Dop­pel­bock and place in the oven for 15 min­utes.

Dop­pel­bock-Fig Dress­ing

1 small shal­lot, chopped 1 clove gar­lic 3–4 fresh figs, stemmed 2 Tbs (1 fl oz/30 ml) Dop­pel­bock 4 Tbs (2 fl oz/59 ml) bal­samic vine­gar 2 Tbs (1 fl oz/30 ml) olive oil 2 Tbs (1 fl oz/30 ml) canola oil Kosher salt Black pep­per

In a blender, com­bine the shal­lot, gar­lic, figs, Dop­pel­bock, vine­gar, and oils. Puree till smooth. Sea­son with salt and pep­per.

Beer sug­ges­tions:

Epic Brew­ing Com­pany Dou­ble Skull (Salt Lake City, Utah, and Den­ver, Colorado), Jack’s Abby Brew­ing Sax­ona­tor (Fram­ing­ham, Mas­sachusetts), Ayinger Brew­ery Cel­e­bra­tor (Ay­ing, Ger­many)

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