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Recipe: Chef Jeremy Langlois’ Pan Roasted Duck Breast with Whipped Sweet Potatoes & Praline Pecan Sauce

Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations.

Pan Roasted Duck Breast With Whipped Sweet Potatoes and Praline Pecan Sauce


Yield: Serves 4

4 duck breasts
Salt and pepper to taste
1 tbs olive oil

Whipped Sweet Potatoes:
4 large sweet potatoes, peeled, cut into large cubes and boiled until soft
1 stick unsalted butter
2 tbs Steen’s Cane Syrup
Salt and pepper to taste

1/2 cup white corn syrup
1 cup light brown sugar
1/2 stick butter
1 cup pecans
Salt and pepper to taste


Preheat the oven to 400 degrees F. Season the duck breast with salt and pepper. In a large sauté pan, over medium heat, add olive oil. Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around sweet potatoes.

Whipped Sweet Potatoes:
In a mixing bowl mash potatoes with the rest of ingredients and keep warm.

For Sauce:
Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper. Drizzle over pan roasted duck breast.

Holland America Line is a proud partner of Food & Wine magazine on the Culinary Arts Center program.

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