Pan-Seared Duck Breast with Cherry-Rosemary Reduction and Root Vegetable Mash

Ingredients

• 2 each Duck breasts
• 0.25 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 1 cup Fresh or frozen dark cherries, pitted
• 1 small Shallot
• 1 sprig Fresh rosemary
• 2 tablespoons Balsamic vinegar
• 0.25 cup Chicken broth
• 1 teaspoon Ghee or avocado oil
• 1 medium Sweet potato
• 2 medium Parsnips
• 0.25 cup Coconut cream
• 1 tablespoon Ghee or avocado oil
• 0.25 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 2 each Fresh rosemary sprigs

Instructions

1. Prepare Root Vegetable Mash: Place diced sweet potato and parsnips in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly. Return to the pot, add coconut cream, 1 tablespoon ghee or avocado oil, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Mash until smooth and creamy. Keep warm.
2. Score Duck Breasts: While vegetables cook, pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper on both sides.
3. Pan-Sear Duck Breast: Place duck breasts skin-side down in a cold, oven-safe skillet (cast iron works best). Turn heat to medium-low. Cook for 8-10 minutes, allowing the fat to render slowly and the skin to become golden and crispy.
4. Finish Duck Breast: Flip duck breasts meat-side down and cook for another 3-4 minutes for medium-rare, or longer to desired doneness. Transfer duck to a cutting board, tent loosely with foil, and let rest for 5-7 minutes.
5. Make Cherry-Rosemary Reduction: While duck rests, pour off all but 1 tablespoon of rendered duck fat from the skillet. Add 1 teaspoon ghee or avocado oil and minced shallot, sauté for 1-2 minutes until softened. Stir in pitted cherries and chopped rosemary, cook for 3-4 minutes, mashing some cherries. Add balsamic vinegar and chicken broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
6. Serve: Slice rested duck breasts against the grain. Divide the root vegetable mash between two plates. Top with sliced duck breast and generously spoon the cherry-rosemary reduction over the duck. Garnish with a fresh rosemary sprig if desired.

Nutrition (per serving)