Duck and orange spiced leek

(41 ratings)

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Fan of Duck Breast on a Spiced Leek and Sweet Potato Puree
Fan of Duck Breast on a Spiced Leek and Sweet Potato Puree
  • Serves: 4

  • Prep time:

  • Cooking time:

A classic duck and orange flavour combination served in an original way


  • 4 Duck breasts with skin on
  • 450g Leeks, trimmed and sliced into 2.5cm rounds
  • 450g Sweet potatoes, peeled and cut into large dice
  • 2tbsp Extra virgin olive oil
  • 2.5cm fresh root ginger, peeled and grated
  • 2 Oranges, grated zest and juice
  • 2 Cloves garlic, crushed
  • 6 Whole cloves
  • Sprinkling ground sea salt and black pepper


  1. Pierce duck skin and pan fry skin side down for 5-8 minutes until the fat starts to run out. Oven cook (220°C (200°C Fan)) for 15 minutes skin side up.
  2. Prepare the puree. Simmer the sweet potato for 15 minutes until just beginning to soften. Add the leeks and cook for a further 5 ? 8 minutes until they are both soft. Drain and mash together to give a rough puree.
  3. Heat the olive oil in a solid based saucepan and fry the ginger, orange zest, garlic and cloves together for 1-2 minutes without browning. Add the orange juice and the mashed leek and sweet potato mixture and stir to combine.
  4. Cut duck breasts into thin slices and fan out onto a bed of the leek puree. Drizzle with the duck cooking juices. Garnish with watercress and serve.

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