Publix Aprons Back to the Table: Seared Duck with Sweet Potato Soufflé

Seared Duck with Sweet Potato Soufflé and Blackberry Sauce
Serves 4

1/4 cup unsalted butter
3 sweet potatoes
1 large egg
1/2 cup sugar
3/4 teaspoon vanilla extract
1/4 cup whole milk
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter
4 duck breast, scored
Kosher salt and ground black pepper
1 cup port wine
1 cup blackberries
1 tablespoon sugar

Preheat oven to 350°F.
Roast sweet potatoes 1 hour, or until fork tender; cool potatoes, remove skin and mash with butter, egg, sugar, vanilla, and milk. Pour potato mixture into a casserole pan.
Combine pecans, brown sugar, all-purpose flour, and butter in a medium mixing bowl. Top sweet potato mixture with pecan crumble. Bake 30 minutes, or until center is hot and topping is toasty.
Season duck with salt and pepper. Lay in pan skin side down and sear 2 minute, or until skin is caramelized, over medium-high heat. Flip and sear an additional 2 minutes. Remove duck from pan, place on sheet tray and roast in oven until desired temperature is achieved.
Add port, berries and sugar in a medium sauce pan; heat to a boil and reduce heat. Simmer until berries are soft; puree and season to taste with salt and pepper.
Portion sweet potatoes in center of plate; place sliced duck breasts on sweet potatoes and spoon port sauce over the top. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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