Seared Chappapeela Duck Breast With Purple Sweet Potato Mash, Crispy Kale and Praline Brown Butter

Serves 4. Recipe is from Tableau, New Orleans.

For kale

1 bunch kale, washed, dried and cut into ribbons

Vegetable oil for frying

Salt, to taste

For Purple Sweet Potato Mash

2 lbs. purple sweet potatoes, peeled and diced

1/4 cup (1/2 stick) unsalted butter

Salt, to taste

For duck

4 (6-8 oz.) Chappapeela Farms duck breasts (available at Rouses), at room temperature

Salt and fresh ground black pepper, to taste

For Praline Brown Butter

1 cup (2 sticks) unsalted butter

Salt, to taste

1/2 cup pecan halves

1 oz. praline liquor

1 tbl. chopped fresh parsley

1. Fry the kale: Make sure the kale is very dry before frying. Heat the oil to 350ºF in a medium, heavy-bottom sauce pot set over medium-high heat. Add half the kale, stir with a slotted spoon and fry until crispy. Drain on a pan lined with paper towels. Repeat with remaining kale and season to taste with salt. This can be cooked a couple hours ahead of time.

2. Make the potato mash: Add the potatoes to a medium-sized sauce pot. Cover with cold water. Place over high heat and boil until potatoes are very tender, about 10 minutes. Drain and return potatoes to the pot. Add the butter and mash the potatoes with a hand-held masher until the potatoes are smooth and the butter is fully incorporated. Add salt to taste. Keep warm until ready to serve.

3. Cook the duck breasts: Season both sides of the duck breasts with salt and pepper. Heat a heavy-bottomed sauté pan over medium-high heat. Add the duck breasts skin side down and cook until the fat renders from the skin and the skin turns a rich golden brown, about 5 minutes. Flip the breasts and continue cooking for an additional 3 to 4 minutes for medium. Remove from the pan and allow to rest for about 6 to 7 minutes. Thinly slice the breasts to serve.

3. Make the sauce while the duck rests: Add the butter and a pinch of salt. to a medium sauce pot over medium-high. Cook until the butter is melted and is just starting to brown. Add the pecans and the praline liquor. Remove from heat. The liquor will immediately begin to bubble up and evaporate. Cool for 3 minutes then add the parsley.

4. To serve, divide the sweet potato mash between 4 plates and top with the sliced duck breast. Spoon the praline brown butter over the duck and top with the crispy kale.