Duck breast, sweet potato and brown sugar purée, pomegranate gastrique


Preparation info

  • Serves 8

    main course portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Hanging the duck over the fire for hours is tricky, as it’s difficult to control the temperature. But as long as you keep an eye on it, it gives amazing flavour and smoky crispy skin.


Duck breast

  • 4 duck carcasses (legs removed and reserved for one of the duck leg recipes)


Remove from the fridge and hang the ducks over the grill for 7 hours. This will render the fat and cook the meat really slowly. Portion the 8 duck breasts (1 per serving) from the carcass and place the breasts skin side down on the grill over warm coals for 5 minutes to render the skin even more. Then turn over and quickly finish the cooking process. This process can also be done in a pan very