In a pot filled with boiling salted water, cook sweet potatoes, squash and garlic for 20 to 25 minutes, until tender. Strain.
Put vegetables in a blender and add butter. Season with salt and pepper. Blend for 1 minute, until smooth.
In a saucepan, melt half the fat over medium heat. Cook shallots, carrot and celery 2 minutes, until tender.
Sprinkle with flour and cook 1 minute while stirring.
Add Port wine and heat until the liquid has evaporated completely.
Add veal stock. Bring to a boil, then simmer for 15 to 18 minutes over low-medium heat.
With a sieve, strain the sauce over a bowl.
In the same saucepan, melt the remaining duck fat over medium heat. Cook mushrooms for 2 to 3 minutes, until golden.
Add peppercorns and cook for 30 seconds while stirring.
Pour the sauce back into the saucepan. Add cream and season with salt. Heat for 1 minute. Remove from heat and keep warm.
Preheat oven at 400 °F (205 °C).
Pat duck breasts dry with a paper towel. Remove excess fat from breasts.
Using a knife, score the skin of the breasts in a crosshatch, making sure not to cut into the flesh.
In a large ovenproof skillet, cook duck breasts for 5 to 7 minutes over medium-low heat, skin side down, removing excess fat from the skillet.
Flip the breasts and continue cooking for 1 to 2 minutes over medium-high heat.
Flip the breasts again, skin side down. Place skillet in the oven and cook for 7 to 8 minutes, until the internal temperature reaches 136 °F (58 °C) on a cooking thermometer. Remove from oven.
Place breasts on a cutting board. Cover loosely with aluminum foil and let sit for 5 minutes before cutting.
Serve the duck breasts on top of the purée, then top with the sauce.
nut-free | egg-free
Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
