Pan seared duck breast with lamb shank croquette and sweet potato purée.

Kevin Kawerski

Kevin Kawerski

10th April 2012
Kevin Kawerski

Pan seared duck breast with lamb shank croquette and sweet potato purée.

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Pan seared duck breast with lamb shank croquette and sweet potato purée recipe below as tried and tested by our professional chefs. My first fine dining plate from school.


  • Duck breast
  • 1 sweet potato, peeled, chopped and boiled
  • 1 lamb shank, braised
  • Vegetable and beef stock


Score the duck breast on the fat side
Marinate in soy sauce and water with mirepoix and seasoning
Pan fry the duck breast for 5 minutes on each side
Braise the lamb shank in beef stock
Afterward, reduce the stock till thickened
Shred the meat from the shank and add the stock little bit at a time. Form into a ball, bread and deep fry
Boil the skinned sweet potato in vegetable stock till soft. Add Yukon golds if too soft.

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