Pan Seared Duck Breast with Mashed Sweet Potatoes with Pecan Butter

Serving Size: 2

Ingredients:

• 2 duck breast halves
• Salt and pepper to taste
• 2 T. clarified butter mixed with 1 t. olive oil
• 2 medium sweet potatoes, peeled, sliced, and cooked to soft
• 1 T. cream, optional
• 2 T. softened butter
• 2 T. pecans

Preparation:

1. Score the duck breasts on the fat side in a cross hatched pattern approximately every half inch.
2. Cut through the fat but not into the flesh of the duck.
3. Sprinkle the duck breasts with salt and pepper on both sides.
4. Heat a frying pan on over medium high heat.
5. Add clarified butter mixture in the pan and place the duck breast fat side down.
6. The duck fat will render as the breasts are cooked.
7. Continue cooking on the fat side until the color is a rich brown, approximately five minutes.
8. Turn the duck over and cook for approximately 4 to 5 minutes until the duck is rare to medium rare.
9. Cook longer for a more well done duck breast.
10. Remove from the pan and rest for 8 – 10 minutes before cutting into slices from tip to tip.
11. Drain the sweet potatoes and mash with a fork.
12. Add the cream if the potatoes are dry.
13. Season with salt and pepper.
14. In a small fry pan, melt the 2 T. butter over medium to medium high heat and add the pecans.
15. Sauté in the butter until toasted and add the butter and pecans to the sweet potatoes. Stir through and serve with the duck.