Preparation:
To make the sauce, in a small saucepan over medium heat, combine the blackberries, port, sugar, cinnamon, thyme and red pepper flakes. The amount of sugar will depend on the sweetness of the berries. Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the liquid is reduced by one-third and the berries are tender, about 25 minutes. Remove and discard the cinnamon stick and thyme sprigs. Transfer the contents of the pan to a blender and pur‚e until smooth, about 35 seconds. Strain through a fine-mesh sieve into a small clean saucepan and set aside.
Prepare a fire in a charcoal grill using hardwood charcoal such as mesquite or hickory.
To make the yam "pasta," bring a large saucepan three-fourths full of water to a boil. Add the yams and cook until tender, 3-4 minutes. Drain, rinse under cold running water, and drain again.
To prepare the duck breasts, rub with the olive oil and season with the salt and pepper.
When the coals have burned down to a gray ash, place the duck breasts on the grill, skin side down. Grill, turning once, for 5-6 minutes on each side for medium-rare, or to desired doneness. Transfer to a warmed platter.
Meanwhile, reheat the blackberry-port sauce over low heat until it simmers; keep warm.
In a large frying pan over high heat, combine the yams, cream, cheese, green onions, salt and pepper. Cook, stirring occasionally, until the cream is reduced and coats the yams, 4-5 minutes.
To serve, using a sharp knife, cut the duck breasts across the grain into very thin slices. Arrange an equal number of the slices on individual plates, fanning them slightly. Divide the "pasta" among the plates and top with the sauce. Garnish each serving with a cilantro sprig and serve immediately.
Preparation Time: 1 hour 20 minutes |
