Coriander Breast of Duck with Sweet Potato Sauce

Courtesy of Chef Michel Nischan from his cookbook 'taste pure and simple'

 Makes 4 servings

Breast of Duck

Ingredients

3 to 4 tablespoons toasted coriander seeds

4 skinless, boneless, duck breast halves

coarse salt to taste

ground pepper to taste

1½ tablespoons minced flat-leaf parsley

4 teaspoons grapeseed oil

Method

Crush the coriander seeds in a mortar and pestle or grind in a mini grinder, leaving a little texture. Spread the seeds on a plate. Season the duck breasts liberally with salt and pepper. Gently press the skinned side of each duck breast in the crushed coriander seeds to coat lightly. Sprinkle the parsley over the other side. Turn over again and drizzle 1 teaspoon of the oil over the seeded side of the breast.

Heat a large nonstick skillet over medium-low heat for about 2 minutes. Cook the duck breasts, seeded side down, for 3 minutes. Turn the breast over and cook for 2 minutes longer. Remove from heat and let the duck stand in the hot pan for another 3-5 minutes for medium rare. Transfer to a cutting board and cover loosely with aluminum foil to keep warm. Set the skillet aside without cleaning.

Sweet Potato Sauce

Ingredients

3½ cups sweet potato juice (1¼ lbs. sweet potatos put through a juicer)

2 tablespoons, sliced fresh ginger

1 Thai chili, seeded and minced

fresh lime juice

coarse salt to taste

ground pepper to taste

Method

Let the sweet potato juice stand for at least 4-6 hours at room temperature. This will allow much of the potato starch in the juice to settle.

Pour the juice through a fine-mesh sieve (strainer) into a wide shallow pan, being careful to leave the settled starch behind. Place the juice over meduim heat and bring to a gentle boil. Reduce the heat and simmer for 25 to 30 minutes, or until reduced to about 1 cup. During the first 5 to 10 minutes of cooking, additional potato starch will rise to the surface. Skim it off and discard. If using a relatively deep pan, this reduction could take up to an hour.

Remove from heat and stir in the ginger and chili. Stir until the sauce tastes spicy enough for you, then strain immediately through a fine-mesh sieve. Season with the lemon juice, salt and pepper.

Reheat the duck skillet on medium heat and when hot, pour the sweet paotato sauce into it. Scrape the bottom of the skillet to dislodge any brown bits (fond). Pass the sauce through a fine mesh sieve again.

Presentation

Carve the duck breast crosswise into thin diagonal slices. Arrange on warmed plates and spoon the sauce around the duck. Serve immediately with your favorite vegetable or sides.