Sweet Potato Risotto with Duck

Today I give you one of my favourite homemade dishes of all time. This sweet potato risotto with seared duck breast and balsamic reduction tastes like it was ordered at a swanky restaurant but, once you've got the hang of the recipe, it can be whipped up in a breeze. Perfect for a romantic dinner at home. 



  • 1 small sweet potato
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1 cup arborio rice 
  • 2 tbs olive oil
  • 1/4 cup white white
  • 2 cups chicken stock
  • 1 tbs butter
  • 1/4 cup lightly packed parmesan cheese, grated
  • 1 tbs balsamic vinegar
  • 1 tbs honey
  • salt & pepper to taste
  • soften in pan with tablespoon olive oil

Cover your sweet potato in olive oil, salt and pepper. Wrap it in tinfoil and roast at 400F until tender. (Approx. 40 min) After roasting, peel and puree the potato. Mix 1 tbs each of olive oil, honey, and balsamic vinegar into the puree. Salt and pepper to taste. Set aside.

Soften shallots and garlic in a deep frying pan. Add the rice. Toast it in the pan, stirring, for 30 seconds. Add the white wine and stir until mostly absorbed. Add the chicken stock, half a cup at a time. Stir each portion of chicken stock until it's absorbed by the rice before adding more. If necessary, feel free to add a little extra stock at the end if the risotto is too dry. When the rice is slightly al dente (about 80% cooked) mix in the sweet potato puree and cook until rice is tender. To finish add 1 tbs butter and the parmesan cheese. Salt and pepper to taste.


  • 1 duck breast, skin on

Score the duck skin in a diamond pattern and season with salt and pepper. Sear all sides in a skillet. When the skin is cooked down and crispy, pop the skillet into the oven and roast the duck at 400F for 8 minutes. Let it rest for 5 mins before slicing. The duck will be medium rare. Trust me, medium rare is the best. But, if you prefer it more well done, leave it in the oven a few minutes longer.

Balsamic Reduction:

  • 1/2 cup balsamic vinegar
  • 1/2 tsp sugar 
  • salt and pepper to taste

Combine all ingredients in a small sauce pot and boil until the vinegar is reduced by half.

There you have it! My favourite fancy meal that can be easily made at home. This recipe serves two with a little bit of leftovers, but it's also a great option for dinner parties if you double the ingredients. There's just something about duck and risotto that make a meal feel extra special...

Happy Cooking!