Honey and Fig Sauce, Sweet Potato Purée Ingredients The Duck 2 large duck breasts with skin (about 700 g) 6 g (1 tsp) salt 2 g (1/2 tsp) freshly ground black pepper The Honey and Fig Sauce 150 g (1 cup) dried figs, chopped 60 g (3 tbsp) honey 30 ml (2 tbsp) balsamic vinegar 120 ml (1/2 cup) chicken stock 15 g (1 tbsp) unsalted butter 1 tbsp 1 teaspoon fresh thyme (leaves only) Sweet Potato Purée 2 large sweet potatoes (600 g), peeled and diced 45 g (3 tbsp) unsalted butter 60 ml (1/4 cup) heavy cream 3 g (1/2 tsp) salt A pinch of white pepper or nutmeg Instructions Score the duck breasts in a crisscross pattern (diamonds), without cutting into the flesh. Season generously with salt and pepper. Place the duck breasts skin-side down in a cold pan. Turn the heat to medium. Let the fat render slowly and the skin become golden brown and crispy, about 8 to 10 minutes. Turn the duck over and cook for 2 to 3 minutes for pink and juicy meat. Remove and let rest. Boil the sweet potatoes until tender. Drain well. Mash them with the butter, cream, salt, and white pepper until silky smooth. Keep warm. Discard the excess fat from the duck pan, reserving only 1 tablespoon. Add the figs, honey, vinegar, and stock. Simmer until the sauce is thick, glossy, and syrupy. Whisk in the butter and thyme to create a smooth sauce. Slice the duck. Place the mashed potatoes on plates. Arrange the duck on top and generously spoon the warm honey-fig sauce over the top. Time and Servings Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Serves: 2 Calories per
