Serves: Serves 4
Ingredients:For Two-Potato Hash:
- 2 medium Yukon gold potatoes, cut into 1-inch dice
- 1 medium sweet potato, cut into 1-inch dice
- 2 tablespoons olive oil
- 1 medium red onion, cut into 1-inch dice
- 1 cup carrots, cut into 1-inch dice
- 1 cup celery, cut into 1-inch dice
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter, cut into 1-inch cubes
- 1 tablespoon of fresh sage sliced thinly
- 1 cup whole roasted chestnut, sliced in half
- 4 cups shredded brussels sprouts
- Kosher salt and black pepper
For Dried Cherry Sauce:
- ¼ cup dried cherries
- ¼ cup Armagnac
- 2 tablespoons of extra-virgin olive oil, divided
- 3 shallots, minced
- 1 cup red wine
- 1 cup ruby port
- 2 cups chicken stock
- 1 cup demi-glace
- 2 cups of raw foie gras, cut into ½-inch dice
- 2 duck breasts
Procedures:A mouth-watering trio of perfectly seared duck, seasoned vegetables and a sauce of rich, French brandied cherries by chef and restaurateur
Score the skin of the duck breast, making sure you do not pierce the meat. Add oil to an All-Clad 3-qt. sauté pan and heat over moderate heat. Season the duck with salt and pepper. Place the duck skin side down in the pan and let cook for about 8 minutes. You want the fat to render from the skin. Once the duck has browned place the pan in a 350 degree oven for about 5 minutes. Take out of oven and place skin side up and let rest.
Make the hash:
In a large All-Clad pot, add potatoes and cover with cold water then add a generous amount of salt. Bring to a boil and cook for 3 minutes then drain and set aside. Remove half of the duck fat from the All-Clad sauté pan. Using the same pan, add onions, carrots, celery and garlic. Cook for 5 minutes, occasionally stirring. Add butter, sage and boiled potatoes and continue cooking for another 5 minutes. Add chestnuts and sauté for 3 minutes, add brussels sprouts and sauté for 2 to 3 minutes. Season to taste with salt & pepper.
Dried Cherry Sauce:
Preheat oven to 350°F.
In a small bowl soak dried cherries in Armagnac and set aside.
Heat a 5-quart All-Clad pot over medium heat, add 1 tablespoon of olive oil and sauté until soft, about 3 minutes. Add red wine and port, and reduce to ¾ of the way. Add chicken stock and reduce by half, add demi-glace and season. Stir in cherries and Armagnac and cook slowly for 10 minutes over medium heat. At the last minute, add fois grais and poach for 2 minutes.
Slice the duck breast on a bias and serve half a breast per plate with sauce.