Pan Seared Duck Breast with Sweet Potato Purée, Swiss Chard, and Balsamic Blueberry Sauce

Thanks for coming back for Feature Friday, Week Two!
Our apologies again for this post being late. However, we really anticipate you'll enjoy this weeks feature.
Holy deliciousness, Batman! It surely is a flavorful dish and covers a number of flavors from sweet to bitter, and all of it is extremely well balanced. Follow along below and you should be very satisfied with the result!

Pan Seared Duck Breast with Sweet Potato Purée, Swiss Chard, and Balsamic Blueberry Sauce
Serves 4

4 Duck Breast

2 Sweet Potatoes
1 Vanilla Bean
2 Tbsp Honey, divided
1/2 c. Heavy Cream
1/2 c. Water

1/4 c. Balsamic Vinegar
1/4 c. Red Wine
1/3 c. Fresh Blueberries

1 bunch Swiss Chard
2 cloves Garlic

Salt and Pepper, to taste (everything)

Each section is divided into what ingredients you will need with what.

Add oil to the bottom of a pan on medium heat. While the oil is heating up,  season the duck breasts with salt  and pepper.

Now, prepare the sweet potatoes and swiss chard. Peel and dice the potatoes into about 1-inch cubes and place those in a pot with water to boil. When they are tender, set them to the side and strain. Chop the swiss chard, leaving out the base of the stalks - wash thoroughly as there is often sand and dirt on the fresh bunches of swiss chard.

By now the oil is surely hot enough. Place the duck breasts in the oil, skin-side down and pan sear until GBD (Golden Brown and Delicious), as shown below. 

Sear on the other side as well for a couple minutes then place in the oven at 350 until the internal temperature of the duck breast reads 130 degrees - this is the internal temp for a medium rare breast. 

 For the Balsamic Blueberry sauce, add the balsamic vinegar, red wine, and 1 Tbsp in a pan over medium heat and let it simmer until it reduces by half. Once reduced, add blueberries to soften them. 

Now, remember the sweet potatoes we set aside? Locate those and locate a blender! Put the potatoes in the blender and add heavy cream. Add some of the water, pulse on mix a few times to blend and add more water to help with the blending. 

Add the remaining Tbsp of honey to the puréed sweet potatoes as well as the insides of the vanilla bean. Blend this well and let it rest while you complete the last part of this meal. 

Saute the swiss chard. Add some oil to a saute pan over medium heat and add the garlic, salt and pepper, stirring until the swiss chard is wilted and soft. 

Serve with a base of sweet potato purée, stopped with swiss chard and a duck breast (sliced), and drizzled the blueberry sauce over the meat annnnnd voila! 

Enjoy! As always, feel free to send comments/questions/suggestions! Thanks for checking us out!

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