Duck breasts – 4
Sweet potato – 2 kg
Aromatic herbs – q.s.
Smoked salt – q.s.
Salt and pepper – q.s.
Oranges – q.s.
Dijon mustard – Optional
Ginger – Optional
Bimis, broccoli or spinach

Cooking Steps


  1. Boil sweet potatoes with the skin on.
  2. Cut into halves or slices , add olive oil, salt, pepper and aromatic herbs and place in the oven at 200º.

– As an option, we can make a puree by mixing, in a pan, the cooked potatoes with a little duck fat, garlic, ginger and aromatic herbs.

Duck Breasts

  1. (Optional) Make diagonal cuts in the duck fat, without cutting into the meat.
  2. Place the duck breasts fat side down in a cold frying pan over medium heat.
  3. Move the breasts so that the fat doesn’t catch on the pan before it starts to melt.
  4. Adjust the temperature if necessary until the skin is golden. (more or less 10 to 15 minutes).
  5. Turn the breast and cook for another 2 to 3 minutes.
  6. Remove the duck from the pan and let it rest. The inner temperature of the duck breast – after resting for at least 7 minutes – should be between 55 and 60°C (130 and 140°F).
  7. Reserve part of the fat, add a little wine to use up all the browned bits that are stuck in the pan.
  8. Let the wine reduce and add orange juice, grated ginger, dijon mustard until it reduces and forms a sauce.
  9. Season the sauce with salt and pepper.
  10. Using a very sharp knife, cut thin slices of the duck breasts and serve on top of the sweet potatoes with a little of the sauce and smoked salt.


  1. In a frying pan, heat a drizzle of olive oil and chopped garlic.
  2. Let it sauté for a few moments to gain the garlic flavor.
  3. Add the spinach leaves and sauté for a couple minutes.
  4. Season with salt and pepper.

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