Pan-Seared Duck Breast with Cherry Reduction and Gratin Dauphinois

Gratin Dauphinois

1. Preheat your oven to 180°C. Grease a small baking dish with a little butter.
2. Peel the potatoes and slice them very thinly (about 2mm) using a mandoline or a sharp knife. Do not rinse them, as the starch helps thicken the sauce.
3. In a saucepan, combine the heavy cream, milk, and a smashed clove of garlic. Bring to a gentle simmer, then remove from heat. Season generously with salt, black pepper, and a pinch of ground nutmeg. Remove and discard the garlic clove.
4. Layer the potato slices slightly overlapping in the baking dish. Pour the warm cream mixture over the potatoes until they are just submerged.
5. Bake for 45 to 50 minutes until the potatoes are tender when pierced with a knife and the top is beautifully golden and bubbling. Let rest for 10 minutes before serving.

Pan-Seared Duck Breast

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
2. Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low.
3. Cook for 8-10 minutes, allowing the fat to render slowly. Spoon out excess fat from the pan as it melts (save it in a jar for roasting potatoes later!).
4. Once the skin is crispy and deeply golden brown, flip the duck breasts. Sear on the meat side for 3-4 minutes for medium-rare.
5. Transfer the duck to a cutting board and tent loosely with foil to rest for 5-8 minutes before slicing.

Cherry Reduction

1. Pour off most of the remaining duck fat from the skillet, leaving about 1 tablespoon in the pan.
2. Return the pan to medium heat and pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
3. Add the cherries, balsamic vinegar, sugar, and the sprig of rosemary. Simmer for about 5-7 minutes until the liquid reduces by half and the cherries are soft and glossy.
4. Remove the rosemary sprig. Turn off the heat and stir in 1 tablespoon of cold butter until melted to give the sauce a rich, glossy finish.

Plating

1. Slice the rested duck breast on the bias into thick medallions.
2. Place a neat spoonful or square of the creamy Gratin Dauphinois on one side of a warm plate.
3. Fan the duck breast slices next to the gratin, then spoon the warm cherry reduction and whole cherries elegantly over and around the meat.