(Sweet potatoes have pinkish skins and flesh varying from creamy white to deep orange.
Choose a long cylindrical tuber to make neat round slices for this Cajun dish)
Serves 2

INGREDIENTS: 2 “Capella” Pekin Duck Breasts
1 large sweet potato about 400 g.
30 ml/ 2 tbsp Apple Jelly
1 tbsp. Sherry vinegar
50 gm. Butter – melted
Coarse salt and freshly ground black pepper
Step 1 : Slash the skin of the duck breasts diagonally at 2.5cm/1 in. intervals and rub plenty of salt and pepper over the skin and into the cuts.
Step 2 : Scrub the sweet potato and cut into 1 cm/½ in. slices, discarding the ends.
Step 3 : Cook the duck breasts on a medium barbecue, skin-side down, for 5 minutes. Turn and cook for a further 8-10 minutes,
according to how pink you like your duck.
Step 4 : Meanwhile, warm the Apple jelly and sherry vinegar together in a bowl set over a saucepan of hot water, stirring to mix them as the jelly melts. Brush the skin of the duck with this jelly glaze and return to the barbecue, skin-side down, for a further 2-3 minutes to caramelize it.
Step 5 : Brush the sweet potato slices with melted butter and sprinkle with coarse sea salt. Cook on a hot barbecue for 8-10 minutes until soft, brushing with more butter and sprinkling with salt and pepper when you turn them. Serve the duck sliced with the sweet potatoes and accompany with a green salad