Cut all the vegetables in julienne and cook them well in a few butter preferably in a wok and seasoning. Clean the duck from any access fat and make few scores on the top side, seal the duck in some butter and caramelize with orange juice and brown sugar, cook the pineapple cubes in the same pan and lemongrass will be used as a skewer. Cook the sweet potato and finish it as a mash, add the vanilla and seasoning, warm the vegetables, take out the duck from the oven and serve. (duck breast can be left whole or portioned in slices)


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