Food & Drink, Recipes

Eat Me: Pan roasted duck breast with sweet potato hash, braised greens, and cranberry-apple glaze

The duck recipe I really like as duck is one of my favourites meats. It tends to get overlooked as either a speciality meat or something you find in china town. I love duck because of its pronounced flavour and versatility. I would love to see duck become more mainstream and a staple in more home kitchens.


Here’s what you need to make sweet potato hash:

2 large sweet potatoes

4 scallions (green onions)

¼ cup cilantro, rough chop

¼ c chipotle pepper (tinned)

1 tbsp honey

Here’s what you do to make sweet potato hash:

In a medium pan, cover potatoes with water and bring to a boil.

Simmer for 25-30 minutes or until cooked.

Mash potatoes with remaining ingredients until slightly mashed together.

Season with salt and pepper to taste.

Divide into 4 equal sized patties.

Heat oil in sautee pan until hot. Sautee the patties on each side until golden brown.



Here’s what you do to make Ben Kramer’s duck recipe:

4 duck breasts, fat side scored in a diamond pattern

Preheat oven to 400 degrees.

Season duck on all sides with salt and pepper.

Heat an oven proof sautee pan over high heat until very hot.

Add duck breast, skin side down and cook until skin is golden brown.

Drain fat (and reserve)

Sear the other side of the breast for a minute or two and then return to skin side.

Place in oven and cook until medium rare or medium. (aprox 10 min).

The key to cooking duck breast is to NOT overcook it and to let it cook skin side down as not to toughen the flesh.



Here’s what you need to make braised greens:

3 tbsp duck fat

2 cloves of garlic, sliced

2 shallots, sliced

1 small pinch of crushed chilies

1 lbs of winter greens (swiss chard, collards, rapini etc)

¼ cup of sherry vinegar

¼ cup honey


 Here’s what to do to make braised greens:

Heat duck fat and sautee shallots, garlic and crushed chillies until soft, but not brown.

Add greens and reduce heat to low.

Add the vinegar and season to taste with salt and pepper

Cook greens low and slow until tender (30min-1hour depending on the green)

Season with honey.



Heres what you need to make cranberry apple glaze:

3 cups of real apple cider

1 2” piece of ginger, thinly sliced

1 cup dried cranberries

1 to 3 dried red chilli pepper

½ cup of molasses

½ cup of apple cider vinegar

2-4 tbsp cold unsalted butter, diced


Here’s what you do to make cranberry apple glaze:

Bring cider, ginger, cranberries, chillies, molasses and vinegar to a boil.

Reduce to a simmer and cook slowly until reduced by half.

When ready to serve whisk in cold butter and season with salt and pepper.


Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW

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