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Roast Duck and Sugar Cream Yams

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Submitted by: leashalou

 

Strips of marinated and roasted duck breasts are placed on top of cooked yams with brown sugar, and served with strips of toasted focaccia.
 

Ingredients

  • Duck:
  • 1/2 c. balsamic vinegar
  • 1/4 c. minced scallions
  • 1/3 c. cooked prosciutto and drippings
  • 1/4 c. brown sugar
  • 1/2 tsp. ginger
  • 1/4 tsp. white pepper
  • 1/8 c. (2 Tbsp.) huckleberry, raspberry, or cranberry jam
  • 3 duck breasts
  • Yams:
  • 6 large yams, peeled
  • 2/3 c. brown sugar
  • 2/3 c. butter
  • 2 tbsp. pineapple juice
  • 2 tbsp. whipped cream
  • 1 loaf focaccia
  • 3 tbsp. olive oil
  • 3 tbsp. kosher salt
  • 3 tbsp. chopped fresh rosemary

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Method

Preheat oven to 325 degrees. Mix all of the ingredients for the duck portion together. Add duck breasts, turning to coat; marinate the duck for 1-2 hours. Roast in a roasting pan till it reaches 135 degrees. Let sit for 10 minutes before slicing into thin strips. While duck is roasting, boil yams in water. When yams are tender, drain and place them back in the pot. Mix in the sugar, butter, and pineapple juice. Fold in the whipped cream gently. When the yams are done, slice focaccia into 1/2-inch strips. Brush one side with olive oil and place on a baking sheet. Sprinkle as much kosher salt and rosemary on as you want. Broil in a oven until lightly toasted, about 4 minutes. Place yams in the middle of the plate. Place slices of duck on top. Drizzle with drippings. Place slices of the focaccia on top.

 

Notes: Serve while still warm. It's great with a mixed greens salad and a fruity dressing.

 

Number of Servings: 3-4

 

Submitted by: leashalou ()

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