Duck breast with black garlic and sweet potatoes

Giorgio Guglielmetti, company chef at Longino's, shows us how to properly brown duck breast and cook it pink to the core for a tasty and refined meaty second course. In the recipe for Christmas main courses, Chef Giorgio seasons the duck breast with a cooking sauce and black garlic cream. To continue the note of sweetness in the dish, an American sweet potato is used, seasoned and mashed.

How to brown duck breast | Christmas recipe with black garlic and sweet potato

Level: Medium

Time: 25 minutes

Serves: 4 people

Ingredients for 4 people

Duck breasts 4
Black garlic 2 spoons
Duck stock 500 ml

American sweet potatoes 2
Salt
Evo Oil

Black pepper
Clarified butter

Method

Reduce the duck breast to 10%
Carve the duck breast from the skin side, season with salt and pepper
Cook the duck breast starting from the skin side, turn and complete cooking
Seal the duck breast in foil and let it rest inside the nonstick pan
Season the previously boiled sweet potatoes with salt and oil
Add the black garlic and butter to the duck breast and emulsify
Add lemon juice to taste
Add a knob of clarified butter to the pan and brown the duck breast again, in order to make the skin crispy
Plate