Sweet Potato Pancakes with Duck Breast

Ingredients

• 1 red chili pepper
• 20 g ginger (1 piece)
• 1 Shallot
• 2 pears
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 30 g rice syrup (2 tbsp)
• Salt
• Pepper
• 500 g Sweet potatoes
• 1 egg
• 50 g potato starch
• 150 g smoked duck breast fillet, sliced
• 20 g micro herbs (or salad)
• 2 tsp chili strands

Instructions

1. 1.

   For the chutney: halve the chili pepper lengthwise, remove seeds, wash and chop. Peel and finely chop ginger and shallot. Peel, deseed and dice pears.

2. 2.

   Heat 2 tbsp oil in a pot, sauté shallot, chili, ginger and pears for 3 minutes over medium heat. Deglaze with vinegar and rice syrup, then simmer everything at low heat for about 5 minutes. Season chutney with salt and pepper and let cool.

3. 3.

   Meanwhile, for the pancakes: peel and grate sweet potatoes finely, mix with egg and potato starch. Season generously with salt and pepper.

4. 4.

   Cook pancakes in two batches of 8 each: heat 1 tsp oil in a pan. For each pancake, add 1–2 tbsp of the sweet potato mixture and fry both sides until golden brown, about 3–4 minutes per side over medium heat. Keep warm in a preheated oven at 80 °C (60 °C fan; gas stove level 1).

5. 5.

   To serve: spread some pear chutney on each pancake, top with a slice of duck breast, wash micro herbs as desired and garnish pancakes with them and chili strands.