Honey-Glazed Duck Breast with Roasted Stayman Apples, Sweet Potato Purée, Swiss Chard, Fog Shiitakes, Candied Pecans, and Orange Marmalade-Star Anise Sauce

Honey-Glazed Duck Breast with Roasted Stayman Apples, Sweet Potato Purée, Swiss Chard, Fog Shiitakes, Candied Pecans, and Orange Marmalade-Star Anise Sauce
Photo by Kip Dawkins

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4 servings

  • Candied Pecans
  • 1 cup pecans, shelled in halves
  • 5 tablespoons powdered sugar, divided
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • Sweet Potato Purée
  • 3 Hayman sweet potatoes
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 2 tablespoons brown sugar
  • ¼ cup good maple syrup
  • Kosher salt and pepper
  • Orange Marmalade-Star Anise Sauce
  • 4 ounces sweet orange marmalade
  • ¼ cup water, ¼ cup orange juice
  • 1 star anise
  • 3 tablespoons unsalted butter
  • Kosher salt and pepper
  • Roasted Stayman Apples
  • 4 tablespoons unsalted butter
  • 6 Stayman apples, cut in half, cored, then cut into turned wedges
  • Swiss Chard and Shiitakes
  • 2 ounces clarified butter
  • 1 shallot, thinly sliced
  • 1 garlic clove, minced
  • 2 cups fog shiitakes, quartered
  • 1 bunch Swiss chard, rinsed, leaves torn, and stems cut into ½-inch pieces
  • ¼ cup white wine
  • Salt and pepper to taste
  • Duck
  • 4 duck breasts
  • 6-7 ounces each
  • Kosher salt and black pepper
  • 2 tablespoons duck fat
  • 2 ounces honey
  • Salt and pepper to taste

Candied Pecans

  1. Cook pecans in boiling salted water for 1 minute.
  2. Drain thoroughly. Put in a mixing bowl. Coat with 3 tablespoons powdered sugar.
  3. Fry them at 300 degrees until just golden. (I recommend a DeLonghi home fryer. You put a little oil in it, heat it, put some water on your finger to sprinkle on the oil, and if it pops, it’s ready.)
  4. Drain pecans. Coat with 2 tablespoons powdered sugar, cinnamon, and cayenne pepper.
  5. Let dry under a heat lamp or in oven on low heat.

Sweet Potato Purée

  1. Peel sweet potatoes and cut into large chunks.
  2. Cover in water in a pot and bring to a boil.
  3. Cook until tender (about 15−20 minutes) or until fork tender. Drain.
  4. Purée in a food processor or mash by hand with butter, heavy cream, brown sugar, and maple syrup.
  5. Season with salt and white pepper. Hold warm.

Orange Marmalade-Star Anise Sauce

  1. Combine marmalade, water, orange juice, and star anise in a small saucepan.
  2. Heat over low heat for 5 minutes. Remove star anise. Swirl in butter. Season with salt and pepper. Hold warm.

Roasted Stayman Apples

Melt butter over medium heat. Sauté apple wedges until they are a bit soft but still firm (about 4 minutes). Hold warm.


For Swiss Chard and Shiitakes

  1. Sweat butter, shallot, and garlic in a sauté pan over medium-high heat for 2−3 minutes.
  2. Add shiitakes. Cook for a few minutes.
  3. Add Swiss chard and continue to cook over high heat for 2 minutes.
  4. Deglaze with white wine. Cook until wine has been absorbed.
  5. Adjust seasoning with salt and pepper.


  1. Season duck breasts with salt and black pepper.
  2. Heat sauté pan over medium-high heat. Add duck fat.
  3. Place duck breasts skin side down. Sear about 2−3 minutes until skin is crispy.
  4. Turn over and finish in oven at 350 degrees for about 5−7 minutes. Cook to medium rare or medium. Place on cutting board and let rest for a couple of minutes.


  1. Pour honey over each of the breasts. Slice thinly.
  2. Place sweet potatoes in center of plate.
  3. Place chard and shiitakes alongside. Fan duck over top.
  4. Garnish with apples and candied pecans.
  5. Drizzle orange marmalade-star anise sauce around dish.
  • from Chef Walter Bundy

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