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Louisiana Pecans – Duck Breast with Whipped Sweet Potatoes and Praline Pecan Sauce

Duck Breast With Whipped Sweet Potatoes and Praline Pecan Sauce 

Serves 4

4 duck breasts
Salt and pepper to taste 
1 tbsp olive oil

Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large sauté pan, over medium heat, add olive oil.  Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest for 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.

Whipped Sweet Potatoes

4 large sweet potatoes, peeled, cut into large cubes, and boiled until soft
1 stick unsalted butter
2 tbsp Steen’s Cane Syrup
Salt and Pepper to taste 

In a mixing bowl, mash potatoes with the rest of the ingredients and keep them warm. 

Next, make the sauce, and then enjoy!

1/2 cup white corn syrup
1 cup light brown sugar
1/2 stick butter
1 cup pecans (pieces or halves) 
1 cup demi-glace
Salt and pepper to taste

Combine corn syrup, brown sugar, and butter in a heavy saucepan and bring to a boil.  Add demi-glace, boil gently for about 5 minutes, stir in pecans, and season with salt and pepper.  Drizzle over pan-roasted duck breast. Bon-appetite!!