Prepare for a flavor journey where sweet meets savory in the most luxurious way! The crispy duck skin crackles underfoot, giving way to rich, tender meat kissed by the sweet-tart blackberry ginger glaze. Paired with a velvety sweet potato purée that wraps around your taste buds like a cozy blanket, it’s a culinary affair that’s both indulgent and unforgettable—perfect for when you want to impress and indulge!

I N G R E D I E N T S :

• 2 duck breasts
• salt and pepper to taste
• 1/4 cup Rocky Mountain Olive Oil Blackberry Ginger Dark Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Gochujang Infused Olive Oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tablespoons butter

I N S T R U C T I O N S :

1. Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern, season with salt and pepper, and place skin-side down in a cold skillet. Turn heat to medium-high and cook until skin is crispy, about 6-8 minutes. Flip and sear for an additional 2 minutes.
2. Transfer duck to the oven and roast for 10-12 minutes for medium-rare. Let rest for 5 minutes before slicing.
3. In a small saucepan, combine Blackberry Ginger Balsamic, Gochujang Olive Oil, honey, and thyme. Simmer until slightly thickened.
4. Meanwhile, boil sweet potatoes until tender. Drain, then mash with heavy cream, butter, salt, and pepper until smooth.
5. Serve sliced duck over sweet potato purée, drizzled with the balsamic sauce.