So I had a lovely duck breast…some blueberries and a sweet potato and here is what came together:
Make a few slashes in the duck skin without piercing the meat. Mix a couple tablespoons extra virgin rapeseed oil (or olive oil) with 5 spice and rub all over the the duck breast.
Cook skin side down over a low heat for about 8-10 minutes, until skin is nicely browned. Finish off in 180C oven, skin side up for 6-8 minutes. Let sit a few minutes before slicing.
One onion, sliced
One clove garlic, chopped
One orange, juiced and about 1 tablespoon zest
One cup chicken stock
Pinch herbs de provence
Couple pinches sugar
Tablespoon of butter
Saute the onions in a couple tablespoons of extra virgin rapeseed oil (or olive oil) over a low heat until the onions just barely start to brown, add the chopped garlic and cook for 1-2 minutes. Add balsamic vinegar, cook another minute, add star anise, bay leaf, herbs de provence orange zest and juice, and chicken stock. Cook on a low heat for 10 minutes. Add blueberries and a pinch of sugar, cook for another 5-10 minutes, or until blueberries start to break up. Check seasoning…turn off heat, stir in butter and serve with duck and dumplings.
Sweet potato dumplings
1 medium sweet potato, baked, flesh removed and mashed
1/2 cup flour (I use 000 pasta flour), sifted
1 large egg, beaten
Pinch chili flakes
With your hands gently mix together the mashed sweet potato flesh, flour, pinch chili flakes and egg. Let sit 5-10 minutes, then drop by small spoonfuls onto a dish dusted with flour. Roll the dumplings so they are lightly dusted with flour then boil for 3-4 minutes. Toss dumplings in rapeseed (or olive) oil and top with another pinch of chili flakes and some sea salt (I like flaked salt…like Maldon).
That is about it…next time I make this I may try red wine in place of chicken stock.