Roasted Duck Breast with Sweet Potato Mash and Sautéed Spinach

Ingredients

• Duck breast 6 oz
• Sweet potatoes 1.75 cups mashed
• Fresh spinach 2 cups
• Olive oil 1 tbsp

Method

1. Prepare the Sweet Potatoes. Peel and cut sweet potatoes into even cubes. Place them in a pot of cold water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash until smooth. Set aside and keep warm.
   Tip: Add a pinch of salt to the boiling water to season the potatoes.
2. Score the Duck Breast Skin. Pat the duck breast dry with paper towels. Using a sharp knife, carefully score the skin in a crisscross pattern without cutting into the meat. This helps render the fat and crisp the skin.
   Tip: Be gentle to avoid cutting into the meat; scoring only the skin is enough.
3. Cook the Duck Breast. Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is golden brown and crispy. Flip the breast and cook for another 4-5 minutes for medium-rare. Adjust time if you prefer more doneness. Remove from pan and let rest for 5 minutes before slicing.
   Tip: Rendering the fat slowly is key to crispy skin. Start cooking in a cold pan to help this process.
4. Sauté the Spinach. Heat olive oil in a large skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted but still bright green. Season lightly with salt and pepper.
   Tip: Don’t overcrowd the pan; spinach cooks down quickly and releases water.
5. Plate and Serve. Slice the rested duck breast thinly against the grain. Arrange the slices on a plate alongside the sweet potato mash and sautéed spinach. Serve immediately while warm.
   Tip: Slicing against the grain ensures tender bites.

Pro tips

• Use a meat thermometer if unsure: 135°F (57°C) for medium-rare duck breast.
• Save rendered duck fat from the pan for roasting vegetables later.