Here is something fancy you could make out of the leftovers from your Christmas dinner.

This recipe could either be your what-should-I-do-with-all-the-Christmas-dinner-leftovers kind of meal or it will be the fanciest pancake you ever brought ingredients for. These pancakes are savoury and they will taste great no matter if you serve them warm or cold. We are going to explain how to prepare the duck and the potatoes anyway, but if you already have some of that from the dinner, just skip that part of the recipe. Get ready for some poultry in motion!

Mashed Potatoes:

4 to 5 sweet potatoes
2 pinches of salt
200ml milk
70g butter
pepper
nutmeg

Boil up a pot full of water, add a pinch of salt. Meanwhile peel 4 to 5 potatoes and cut them up in small pieces, that way they will cook quickly. Cook them for about 20-25 minutes and check on them after 20minues passed. If you can stick a fork in the potatoes without hurting yourself, you're done. Take the pot from the stove, pour the water out and add 200ml of milk and about 70g of butter. You can mash the potatoes withe the milk and butter with a hand blender or a normal tamper. Spice things up with a pinch of salt, a little pepper and a pinch of nutmeg. Be careful with the nutmeg though. Aaand... you made mashed potatoes! If you want to use this mash for the pancake recipe, let it cool off for 10-20mins before proceeding.

Rosemary Sauce:

3 tablespoons of vegetable oil
3 or more branches of rosemary
1 box of whip cream
one white onion
2 toes of garlic
salt and pepper

Start with finely chopped onions, garlic and oil, sauté them with your rosemary (yes,the whole thing) on small heat (if your oven has 1-5, use 2). Let it get  a little bot of color, but don't burn it. Start adding the whipped cream little by little. Turn the heat up and let it boil for 2-3 minutes while whisking. Use a strainer to take all the hard parts out. What should be left now is your finished rosemary sauce. Add some salt and pepper for taste - it is ready to serve!

Preparing Duck Breast:

1 duck breast
2 toes of garlic
2-3 branches of rosemary
salt and pepper

1. We're going to explain step by step how to cook a delicious duck breast. First things first, preheat your oven to 200 °C degrees.
2. Get your sharp kitchen knife and cut those fatty parts away but don't throw them out, you will be needing those later. Score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inches across; this helps the fat render and will give you a crispier skin (check the picture above for visual help).
3. Start to heat up a pan at least 5 minutes before you move on to cooking the duck in order to get the right temperature going. Don't use any other oil on the frying pan, use the duck fat you kept instead. Put it into the pan and you will see how the liquid fat extracts from it. Awesome, right? Give your duck breast a salty shower on both sides before you put it in the pan (cross-hatched side down) and add the rosemary branches and the garlic toes.
4. Move it a little to make sure nothing is burning. After 3-4 minutes change sides. When you get a lightly crisp duck add 2-3 tablespoons of tap water and get the whole thing (including the pan) into your preheated oven.
5. Don't go anywhere, check the duck every now and then in order to achieve perfection. Keep the breast in the oven for about 12 minutes. After the 12 minutes take a close look at the duck and squeeze it a little. If its easy to squeeze it down, that means its not fully cooked yet.
6. Keep it inside the oven for another 5 minutes. Repeat the squeezing and if you feel a little drag, take it out, because it is done. Season with a little bit of pepper. It should look similar to the picture below now.

Sweet Potato Pancakes:

200g mashed potatoes (cold)

4 eggs

180ml buttermilk

60g flour

30g sugar

4g baking soda

4g baking powder

pinch of salt and pepper

3g nutmeg

3g cinnamon