Duck Breast with Sweet Potato Mash and Pomegranate

Ingredients

• 500 g Sweet potatoes
• Salt
• 600 g duck breast fillet (with skin)
• Pepper
• 1 tsp clarified butter
• 1 Pomegranate
• 120 ml milk (3.5% fat)
• 1 tbsp butter
• a pinch nutmeg
• white pepper

Instructions

1. 1.

   Preheat the oven to 120 °C (top/bottom heat). Peel and cut the sweet potatoes into pieces, then simmer in lightly salted water for about 20–30 minutes until tender.

2. 2.

   Meanwhile, rinse the duck breast, pat dry and lightly score the skin if desired. Season the meat all over with salt and pepper, brown it in clarified butter on both sides, wrap in foil and bake in the preheated oven (middle rack) for another 15 minutes; the inside should still be slightly pink.

3. 3.

   Halve the pomegranate and scoop or press out the seeds. Warm the milk with the butter. Press the sweet potato pieces directly into the warm milk using a masher, mix well, season with salt, nutmeg and pepper. If needed, add a little warm water to loosen the mash.

4. 4.

   Using a serving ring, place portions of the mash on preheated plates as a base. Slice the duck breast and arrange several slices on top of the mash. Garnish with pomegranate seeds.