For some reason I didn’t really used to cook duck – I was seriously missing out because it is seriously easy to get right and seriously tasty. This is my son’s favourite dish – he particularly loves to polish off all the leftover fat from the duck breasts!!
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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
Ingredients
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Instructions
- To make the sweet potato mash, steam the potatoes then mash them with some butter and/or milk
- Heat the butter or ghee in a large frying pan
- Place the duck breasts in skin side down and cook for about 5 mins then turn and cook for another 5 mins
- Meanwhile, steam the carrots and courgettes until just about cooked then remove
- Remove the duck breasts and slice them - if they are still a bit too pink for your liking, return to the pan for a couple more minutes, then remove
- Tip the carrots and courgettes into the frying pan with a splash of balsamic and saute for a few minutes
- To serve, place the carrots and courgettes on a plate, top with duck and pour over the balsamic juices and put the sweet potato mash on the side
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