Sweet Potato "Risotto" with Kale Salad and Duck from The Coolinary | Suncoast View

Chef William Goldenberg, The Coolinary

1 Duck breast (7-9 oz.)

Sweet Potato "Risotto":

2 lb. Sweet Potato, peeled & trimmed

3 bunch thyme, 2 oz. each

2 tbsp. salt

Kale, Cranberry & Pecan Salad:

1 bunch Kale

3 tbsp. Pecan, chopped

3 tbsp. Cranberry, chopped

1 tspn. Salt

Orange Curry Vinaigrette:

1 strip Orange peel

1 small shallot, chopped

1 tbsp. curry powder

1/3 cup Orange Juice

1/4 cup neutral oil (grapeseed)

1 tspn. Salt


Cut half the sweet potato into 3/4 inch pieces like rice. Cut remaining sweet potato into 2 inches, add to boiling water, cook until soft.

Take sweet potato "risotto" and add to boiling water with thyme. Boil until soft. Take cubes and blend with boiled water until creamy. Combine with "Risotto."

Clean & trim Kale, blanch until soft. Mix with Cranberry, pecan & orange curry dressing.

Score duck breast in 1/2 inch diamond. Pan sear until medium rare.

For vinaigrette, combine in blender until mixed.