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Duck

Lynn's Duck Breasts With Sweet Potato Salad

FOR THE DUCK:

4 duck breasts, about 6 ounces each, skin on 
2 tablespoons honey 
2 whole cloves 
Sea salt and freshly ground pepper 
Score the skin side of the duck breasts with a sharp knife, to allow fat to escape while cooking. Heat a non-stick frying pan. Place duck breasts in the hot pan, skin side down. Cook until brown, seasoning the breasts as they cook with salt and pepper. Turn the breasts over and brown the flesh side, then turn over again to baste the flesh side with the pan juices. Cook about 4 minutes on each side, until juicy and still slightly pink. Add the honey and the whole cloves to the pan juices. Remove breasts from pan and peel off skin with a sharp knife, then put breasts back into pan briefly to brown this side. Remove breasts from pan and cut into slices diagonally to serve. Place slices on a plate over the warm sweet potato salad. Drizzle with pan juices.

FOR THE WARM SWEET POTATO SALAD

2 pounds red-skinned sweet potatoes, cooked, peeled and chopped. 
1/3 cup chopped green onions 
1/3 cup fresh parsley 
2 tablespoons golden raisins 
2 tablespoons dark raisins 
Salt and pepper to taste 
1/3 cup extra virgin olive oil 
2 1/2 tablespoons honey 
2 1/2 tablespoons orange juice 
1 tablespoon minced peeled fresh ginger 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
Place the cooked potatoes in a large bowl. Add the green onions, the parsley and all the raisins. Season to taste with salt and pepper.

In a smaller bowl, whisk together the olive oil, honey, orange juice, fresh ginger, ground cinnamon and ground nutmeg. Pour some of all of this dressing over the potatoes and toss gently to blend. Arrange on serving plates. If serving with duck breasts, place slices of duck breast on top and drizzle with duck pan juices (see above).

A fallacy that makes me glad is worth a truth that makes me sad.

- Christoph Martin Wieland