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