Classic duck and orange flavour combination served in a festive original way.
Prep 30 minutes
Cook 30 minutes
4 Duck breasts with skin on
450g/ 1lb leeks, trimmed and sliced into 2.5cm/1” rounds
450g/ 1lb Sweet potato, peeled and cut into large dice
2 x 15ml tbsp Extra virgin olive oil
2.5cm/1” piece Fresh root ginger, peeled and grated
2 Oranges, grated zest and juice
2 Cloves garlic, crushed
6 Whole cloves
Sprinkling Ground sea salt and black pepper
Pierce duck skin and pan fry skin side down for 5- 8 minutes until the fat starts to run out. Oven cook for 15 minutes skin side up.
Prepare the puree. Simmer the sweet potato for 15 minutes until just beginning to soften. Add the leeks and cook for a further 5 – 8 minutes until they are both soft. Drain and mash together to give a rough puree.
Heat the olive oil in a solid based saucepan and fry the ginger, orange zest, garlic and cloves together for 1 – 2 minutes without browning. Add the orange juice and the mashed leek and sweet potato mixture and stir to combine.
Cut duck breasts into thin slices and fan out onto a bed of the leek puree. Drizzle with the duck cooking juices. Garnish with watercress and serve.