Ingredients:

2 lg. sweet potatoes
1 C heavy cream
1/4 C butter
Vanilla extract to taste
Salt and pepper
1 C apple cider syrup (reduce over med heat to a syrup, keep warm)
2 boneless duck breasts (trim, score the skin)
Micro greens or any fresh sprout for garnish (optional)

Preparation:

Peel the sweet potatoes and cut into small pieces approximately 1" by 1" dice. Place them into a pot of salted, boiling water. Reduce the heat to a simmer and continue to cook 'till the potatoes are done. Remove from the heat and strain off the water. In another small pot heat the cream and butter.

Mash the cooked sweet potatoes in a bowl or a kitchen aid mixer; slowly add the hot cream mixture to the potatoes. Add the vanilla, salt and pepper. Leave the mixture in the bowl, cover and keep in a warm place.

Place the duck breast skin side down in a hot, non-oiled pan. Duck will release a lot of oil from the skin. Cook skin side down for approx 5 minutes then carefully turn the breast over and continue to cook for another 3-4 minutes. Remove from pan, allow to rest for a couple of minutes.

On a warm plate, place the sweet potatoes just above center of the plate at 12 o'clock. Slice the duck and fan it around the sweet potato. Drizzle the apple cider syrup on the bottom of the plate at 6 oÕclock. Top the sweet potato with micro greens for garnish.

Serves two.

Recommended wine: Chardonnay, Millbrook Winery, Proprietor's Reserve, 2003 (New York, Hudson Valley)