Duck Breast with Asparagus, Sweet Potato Mash and Red Wine Sauce
The duckbreast was smoked for about 10 minutes on cherry woodchips. Then panfried. Asparagus (and haricot verts, which didn't make it on this picture) coated with a little olive oil then grilled. Sweet potatoes boiled and mashed with a potato ricer. But I didn't like the texture. Maybe I'll try again sometime and just blend them in the blender. They're not really potatoes, so it should be alright to do that.
And it should be spiced up with some flavours, I'm not sure yet which flavours though.
Red winesauce, based on garlic shallot, chilli, gamefond, red wine and some cream. It turned out okay. Was nice with the duck, not with the sweet potato mash.