Grilled duck breast with preserved citrus peel and sweet potato purée from The A.O.C. Cookbook (page 213) by Suzanne Goin

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Notes about this recipe

  • L.Nightshade on May 23, 2017

    My sauce reduced by almost half (I measured) but it never got thick and glossy as described, and was a bit runny on the plate, but still tasted great. Allow more time next go-around. Puréeing sweet potatoes in the FP was a revelation for me, as I always thought you couldn’t do sweet potatoes in the FP, just like you can’t do white potatoes. But it produced the creamiest, silkiest purée. Just lovely. No dandelions here; my arugula was not quite so graceful, but it was, at least, green. There are several steps to this, but most can be done in advance, so it’s not very difficult to get on the table with a little re-warming of the sauce and potatoes.

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