Duck Breast with Ginger Grits and Sweet Potato Guava Sauce

Duck Breast with Ginger Grits and Sweet Potato Guava Sauce

Duck Breast with Ginger Grits and Sweet Potato Guava Sauce

Recipe Credits

Chef Deb Paquette
Yield:
Servings
Prep time:
Cooking time:
Total time:

Ingredients

  • Duck Breasts
  • 6 duck breasts, boneless, skin-on
  • Moroccan seasoning (ras el hanout), as needed
  • 1 tablespoon canola oil
  • Ginger Grits
  • 1 us liquid quart water
  • 3 ounces Butter unsalted
  • 1 teaspoon salt
  • 2 cups stone ground yellow grits
  • 1/4 cup candied ginger in syrup
  • Fresh grated ginger (optional)
  • Salt and black pepper, as needed
  • Sweet Potato Guava Sauce
  • 2 1/2 pounds sweet potatoes, fresh
  • 6 ounces (about ½ cup) guava paste
  • 1/4 pound Butter unsalted
  • 1 pinch salt
  • Pear Butter
  • 3 semi-ripe Bartlett pears, fresh
  • 1 tablespoon Butter unsalted
  • 2 tablespoons pear liquor (such as Mathilda)
  • 1/4 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 1/2 teaspoon vanilla extract
  • Brown sugar or honey, as needed (optional)

Instructions

Duck Breasts
  1. Preheat oven to 400°F.
  2. Using a sharp knife, score the duck skin diagonally in a cross hatch pattern, taking care not to cut through to the meat. Season generously on both sides with Moroccan seasoning; let sit for 15 minutes.
  3. Heat oil in a heavy skillet over medium heat. Sauté duck breasts, fat side down, over medium-low heat until fat is rendered and skin is crisp. Flip the breast pieces over and arrange on a baking sheet; finish cooking in 400°F oven for 5 to 8 minutes or until cooked to medium-rare.
  4. Let duck breasts rest loosely covered for 5 to 10 minutes.
  5. Slice each duck breast on the diagonal into ¼-inch slices.
Ginger Grits
  1. Combine water, butter and salt in a saucepan; bring to a boil.
  2. Slowly whisk in grits, stirring constantly, until mixture begins to thicken. Reduce heat to medium-low and cook for 15 to 20 minutes, or until grits soften. (Add additional water, as needed, to cook grits until tender.)
  3. When grits are fully cooked, add candied ginger in syrup. Taste and adjust seasoning.
  4. For a more pronounced ginger flavor, add fresh grated ginger to taste.
  5. Season to taste with salt and black pepper. Cover to keep warm.
Sweet Potato Guava Sauce
  1. Roast sweet potatoes until tender; peel while warm.
  2. Combine peeled sweet potatoes, guava paste, butter and salt in food processor bowl fitted with a steel blade. Process until smooth.
  3. Cover and keep warm.
Pear Butter
  1. Peel, core and dice pears.
  2. Brown 1 tablespoon butter in small heavy saucepan. Add pears, water, sugar; cook slowly over medium-low heat until pears are tender and liquid has cooked off. Cool mixture.
  3. Whip 8 ounces butter in mixer bowl fitted with a wire whip, add cooked pear mixture, pear liquor, salt, cayenne pepper, vanilla extract and whip until blended. Taste and adjust flavor with additional brown sugar or honey, if desired.
To serve
  1. To assemble each plate, spoon sweet potato guava sauce on plate; using the back of a large spoon, spread in a swirl pattern.
  2. Portion a large scoop of grits inside the swirl; fan thinly sliced duck partially over grits onto plate.
  3. Spoon a dollop of pear butter on top of the grits sliding onto duck.
  4. Garnish with cranberry relish and artisan salad greens.