Duck Breast with Sweet Potato Purée and Vegetable Ragout

01Method

1. 1

   Scrub the beets well and cook or roast them whole in their skins until completely tender – depending on their size and freshness, this will take around 35–50 minutes.

2. 2

   Peel the sweet potatoes and potato, cut them into smaller chunks, and boil in salted water until soft, then drain. While they cook, chop the herbs and get the duck ready.

3. 3

   Using a stick blender, purée the sweet potatoes and potato directly in the pot. Pour in the cream, add the butter, and blend until completely smooth. Season with salt and a little finely chopped herbs. Keep warm.

4. 4

   Rinse the duck breasts and pat them dry. Place them skin-side up and, with a sharp knife, score the skin lengthways in parallel cuts about half a centimetre apart. Turn the breasts over and score crossways to create a fine crosshatch pattern – this helps the skin render out the fat and turn golden and crispy.

5. 5

   Season the duck breasts on both sides with salt and pepper, rub the finely chopped herbs all over, and press them gently into the surface. Place the breasts skin-side down in a cold, dry pan.

6. 6

   Turn the heat to its highest setting and cook for 8–10 minutes until the skin is deeply golden and most of the fat has rendered out. If the fat in the pan looks like it's about to burn, turn the heat down slightly.

7. 7

   Preheat the oven to 170 °C. Flip the breasts and cook for another 2–3 minutes – use tongs or a spatula rather than a fork to turn them. Transfer the duck to a roasting pan, skin-side up, and finish in the oven for 8–10 minutes to keep it juicy. While the duck is in the oven, make the sauce and the vegetable ragout.

8. 8

   Take the duck out of the oven and leave it to rest for about 10 minutes. Just before serving, slice it on the bias across the grain with a sharp knife – resting allows the juices to be reabsorbed into the meat, leaving it tender and rosy.

9. 9

   Combine the stock with the vinegar and honey and bring to a boil. Cook over a fairly high heat until the liquid has reduced by about half and the sauce has thickened to a good consistency. Remove the pan from the heat and whisk in the butter until the sauce is smooth. Season with salt. Peel the cooled beets and cut them into small dice. Halve the baby corn lengthways, trim the ends off the green beans, and cut them in half. Heat the olive oil in a pan and sauté the corn and green beans for 3–5 minutes. Pour in the wine and let it cook off completely. Add the snow peas and beets and heat everything through. Stir in the butter and season with salt.

10. 10

    Warm the purée and spread it onto warmed plates, making a well in the centre. Spoon the vegetable ragout into the well, leaving the edges of the purée clear. Warm the sauce and drizzle it over the vegetables and some of the purée. Slice the duck breasts into thin diagonal slices and lay them over the vegetable ragout. Garnish with fresh parsley and serve immediately.