Hoisin duck breast with sweet potato puree and sauteed savoy cabbage

    30 min

    Seared Duck breast glazed with a hoisin and honey sauce, served with a sweet potato mash and sauteed savoy greens.


    1 person made this

    Serves: 2 

    • 1 duck breast
    • olive oil
    • salt and pepper
    • 1 sweet potato
    • 1/4 savoy cabbage
    • 1 small garlic clove
    • 1 shallot
    • butter
    • milk
    • 5 tablespoons hoisin sauce
    • 1 tablespoon clear honey

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Score the duck fat, rub with olive oil and season with salt and pepper. Leave to rest
    2. Peel 1 sweet potato and dice, then boil in water until soft, 10 to 15 minutes.
    3. While potato is boiling chop the savoy cabbage, garlic and shallot. Mix together and add to hot pan with olive oil, salt and pepper on a low heat until cooked through. Add a knob of butter towards the end.
    4. Add duck breast skin side down to the hot pan with olive oil and cook until the skin is golden and crispy, roughly 4 to 6 minutes, then turn over to seal the meat. Leave to rest for 1 minute.
    5. Drain the sweet potato and add to a food processor with a knob of butter and a little milk, salt and pepper and blend to a puree.
    6. Mix hoisin sauce with honey.
    7. Slice the duck when still pink in the middle. Then glaze with the hoisin honey sauce and serve with the sweet potato mash and cabbage.

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