Duck With Sweet Potato Puree
Instructions
For Puree:
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to low and cook until potatoes are tender.
Drain and return potatoes to pan.
Add spices, butter, brown sugar and cream. Stir together and cook over low heat, stirring occasionally, until mixture is well combined and sugar is dissolved.
Transfer to a food processor fitted with a metal blade. Process until mixture is smooth. Adjust seasoning to taste with salt and pepper.
For sauce:
In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until beginning to soften.
Add cherry preserves, balsamic vinegar and black pepper. Bring to a boil. Reduce heat to low and cook until mixture is reduced and thickened (if it gets too thick, just add a little water). Swirl the cold butter into the sauce and season with salt and pepper.
For confit:
Roast confit (skin side up) in 400 degree oven for 15 minutes until warmed through and slightly crispy.
To serve: Spoon puree onto each plate. Set 2 duck legs on top, kind of criss crossing them. Drizzle a little sauce on the duck and the remaining sauce around plate.
