1 duck breast with skin on
1 tsp. olive oil
Pinch of pepper
1 oregano leaf, finely chopped
1 parsley sprig, finely chopped
1 Tbsp. onion
1 sweet potato, peeled and diced
1 ½ cup chicken stock

Preheat small toaster oven to 400 degrees.

Rub duck with olive oil, oregano and parsley. Place duck on small pan and roast for about 35 minutes or until cooked through.

In pan, sauté onion with 1 tsp. olive oil until soft. Add sweet potato chunks and fry until beginning to brown. Add chicken stock and simmer for 20 minutes.

Cube duck and place in food processor. Scoop sweet potatoes and onion from chicken stock and place in food processor. Begin to blend adding chicken stock little by little until the preferred consistency is achieved.