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Roasted Duck Breast & Sweet Potato Gratin
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Gui Bomfim

Gui Bomfim

Roasted Duck Breast & Sweet Potato Gratin

2h 5m

Honey glazed duck breast with a sweet potato & nori gratin. A combination that simply cannot be explained in words!

A dish that looks complicated but is actually super easy to make at home. I learned it while working at Eleven Madison Park and adapted it to my daily didactics.

This is what I make when I want to offer something more elaborate for friends and I don't have much time to cook dinner.

  • Preheat the oven to 204 °C

    Step 0
  • Line a medium loaf pan with parchment paper, cut to fit and cover the sides

    Step 1
  • Peel 3 sweet potatoes

    Step 2
  • Thinly slice them with a mandoline and transfer to a bowl

    Step 3
  • Add 2 tbsp of duck fat

    Step 4
  • Add 3 tbsp of maple syrup

    Step 5
  • Roll 2 nori sheets. Cut them into thin strips and add to the sweet potatoes. Mix to combine

    Step 6
  • Add salt to taste and mix to combine

    Step 7
  • Layer the sweet potato mix in the pan and pour over any remaining liquid. Cover the potatoes with another piece of parchment paper

    Step 8
  • Bake the sweet potatoes for 30m until they begin to blister

    Step 9
  • Add 1 tbsp of coriander seeds and 1 tbsp of cumin seeds to a mortar

    Step 10
  • Add 1 tbsp of dried lavender and 1 tbsp of salt

    Step 11
  • Crush with the pestle to obtain a coarsely ground powder

    Step 12
  • Remove the silver sinew on the flesh side of 3 duck breasts. Turn to the skin side and trim the excess fat from the sides

    Step 13
  • Score the skin of the duck breast in both directions with a knife. Avoid scoring too deep so that you do not pierce the meat

    Step 14
  • Rub 1 tbsp of honey on each duck breast, starting on the skin side

    Step 15
  • Rub the spice mix to taste on both sides of each breast

    Step 16
  • Remove the sweet potato from the oven and press another loaf pan on top of it. Let it cool down on the counter

    Step 17
  • Raise the oven temperature to 218 °C

    Step 18
  • Transfer the breasts to a roasting pan. Roast for 10m until the fat on the skin has rendered and is slightly colored. Remove from the oven

    Step 19
  • Let the breasts rest for 15m to continue to cook internally. Turn the oven to broil on maximum heat

    Step 20
  • Transfer the potatoes to a cutting board, holding them by the bottom paper. Cover them with a clean parchment paper sheet. Flip them carefully and remove the paper on top

    Step 21
  • Return the duck to the oven for 4m to brown and make the skin crispy

    Step 22
  • Let it rest for 3m to set the juices

    Step 23
  • Slice the gratin into rectangles and reheat in the oven for 2m to serve. The sweet potato & nori gratin is ready

    Step 24
  • Cut the breasts in half lengthwise

    Step 25
  • Transfer half of the breast to a serving board, slice it and arrange in the board

    Step 26
  • Plate a piece of the gratin on the side

    Step 27
  • The roasted duck breast & sweet potato gratin is ready. Enjoy!

    Step 28

Yield 3 people

Sweet Potato & Nori Gratin

  • Sweet Potato

    Sweet Potato

    3
  • Nori Sheet

    Nori Sheet

    2
  • Duck Fat

    Duck Fat

    2 tbsp
  • Maple Syrup

    Maple Syrup

    3 tbsp
  • Salt

    Salt

    to taste

Honey Glazed Duck Breast

  • Duck Breast

    Large Duck Breast

    3
  • Lavender

    Dried Lavender

    1 tbsp
  • Coriander Seed

    Coriander Seed

    1 tbsp
  • Cumin Seed

    Cumin Seed

    1 tbsp
  • Honey

    Honey

    3 tbsp
  • Salt

    Salt

    1 tbsp

Equipment

  • Mandoline

    Mandoline

  • Mortar and Pestle

    Mortar and Pestle

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