Duck w/ Cognac Sauce and Roasted Sweet Potatoes

Place the cut sweet potatoes and onions on a baking sheet lined with parchment paper. Season with salt, pepper, and olive oil. Toss and place a few sprigs of Rosemary on top of the potatoes. Roast in the oven set to 400 degrees Fahrenheit for about 20-30 minutes or until golden brown on the outside and soft on the inside of the potato.

Gently score the skin of the duck breast in a diamond pattern with a sharp knife. Season the skin with salt and pepper. 

In a medium size pan on medium heat, add a touch of olive oil. Sear the duck breast, skin side down for about 5 minutes. Season the other side with salt and pepper. Flip the duck and continue to cook until the duck is 140 degrees Fahrenheit internally or done to your liking. Let the duck rest for 10 minutes before slicing. 

(NOTE: you can also sear the duck breast skin side down then flip and pop in the oven set to 350 degrees Fahrenheit for about 6 minutes or until 140 degrees internally).

Next in the same pan on medium heat add shallots and sauté for 3 minutes. Add garlic and sauté until fragrant. Next add the cognac and reduce by 1/2. Add stock and a sprig of thyme. Reduce the stock by 1/2 then add heavy cream. 

Strain the sauce through a double mesh strainer into another sauce pot. Continue to reduce and thicken until the sauce coats the back of a spoon. Season with salt and pepper to taste. Turn off the heat and gently melt 3 Tbsp of butter into the sauce. 

Serve the sliced duck on top of the sweet potatoes and onions. Drizzle some of the cognac sauce on top. 

Enjoy!