Duck with Sweet Potato Puree and Bigarade Sauce

  • Duck with Sweet Potato Puree and Bigarade Sauce
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Rated 5 out of 5 based on 1 votes


  • 4 x duck breasts
  • 1 x sweet potato
  • 50 g butter
  • 1 Tbls cream


Bigarade Sauce
1 lemon, zested and juice reserved
3 oranges, zested and juice reserved
3 tablespoons red wine vinegar
¼ cup caster sugar
¼ cup duck trimmings/fat
3 cups beef stock
1 tablespoon olive oil
Salt, ground black pepper

To begin the sauce, heat a large frypan on a high heat. Trim enough fat and meat off the breasts to fill ¼ cup and fry until golden brown on all sides, set aside
In the same pan, turn the heat down to low and add the vinegar and sugar and cook until golden brown. This process will take approximately 10mins
Once the vinegar syrup has turned golden brown, add in the beef stock, orange and lemon juice and the duck trimmings. Bring to the boil and cook for 45mins
Preheat the oven to 180degrees. To cook the duck, firstly score the duck breasts in a diamond pattern. Place into a preheated pan on medium heat, skin side down to render out the fat. Cook for 3 minutes each side
Place the duck onto the baking tray and cook in the oven for a further 10mins. Once the duck comes out of the oven rest on a plate for 10mins
To make the puree, add the sweet potato to a pot of boiling water and cook until tender. Using a food processer, add in the potato, butter, cream and salt and pepper to taste and blend for a couple of minutes until smooth
To finish the sauce, add in the orange and lemon zest and then pass the sauce through a sieve
To serve, slice the duck and lay over the sweet potato and drizzle over the sauce

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