Ingredients
For Duck:
2 12-14 oz Duck Breasts
~2 Tablespoons Salt
For Cranberry Sauce:
1 ¼ cup Cranberries
⅓ cup of Water
1 ½ cups Red Wine
½ cup SOOC Cranberry Pear Balsamic Vinegar
2 Tablespoons Butter
1 teaspoon Salt + more to taste
For Pommes Fondant:
3-4 medium to large yellow Potatoes
3-4 Tablespoons SOOC Extra Virgin Olive Oil or Duck Fat
2 Tablespoons Unsalted Butter, melted + more to butter the bottom of a baking dish
2 Tablespoons SOOC Mushroom & Sage Olive Oil
1 ½ - 2 cups Chicken Stock
For Mushroom Gel:
2 cups of Cremini Mushrooms, sliced
1 bunch of Sage
2 cups of Chicken Stock
1 ½ teaspoon Agar Agar Powder
1 teaspoon Salt
1 Tablespoon of SOOC Mushroom & Sage Olive Oil
Directions
For Duck:
Using a sharp knife, trim away any excess silver skin and fat on the duck breast. Score the fat with a cross hatch pattern, don’t go all the way through the fat into the meat, but about ¾ of the way through the fat layer. Season both sides with salt.
In a large saute pan or cast iron skillet, place duck breasts in, skin-side down, and turn the heat on, this will allow some duck fat to slowly render out so you don’t need to add any cooking fat or oil.
Cook on the skin side on medium heat until golden brown and crispy, then flip and sear the sides and the bottom and check the internal temp, it should be about 135-140℉.
Remove from the pan and let rest for 10-15 minutes while you do the sauce and potatoes.
For Cranberry Sauce:
Add the water and cranberries to a medium size saucepan. Heat up and start to reduce the water. When water is reduced the cranberries should be slightly softened.
Add in the red wine and reduce by half or until you get a syrupy consistency. Add in the Cranberry Pear Balsamic and stir to combine, turn heat to low. Stir in butter and salt.
For Pommes Fondant:
Preheat oven to 350℉.
Cut potatoes into uniform, rectangular cubes, about 1”x 1”x ¾” in size. Cut a cross hatch pattern into the top of the potatoes about 1-2 mm deep.
In a cast iron skillet or other large skillet heat up the olive oil or duck fat. When oil is hot, add potatoes and brown them on all sides.
Get a baking dish with sides, and butter the bottom to prevent sticking.
When potatoes are browned on all sides (top and bottom should have a nice golden brown color) transfer to the baking dish, crosshatched side facing up.
Pour in the chicken stock, should cover about half of the potatoes, meaning the level of the stock should rise halfway up the potatoes
Bake until soft in the middle, about 20 minutes; a fork or a cake tester should be able to be poked in and pulled out with little to no resistance.
Pull potatoes out and brush with a mixture of the Mushroom and Sage Olive Oil and melted butter.
Move to top rack and finish under broiler to get a nice crispy golden top, about 1-3 minutes. Keep a close eye on the potatoes here.
For Mushroom Gel:
Add Mushrooms, sage and chicken stock to a sauce pan. Simmer on medium heat for 45 mins.
Transfer to blender with olive oil, agar agar powder or guar gum, and salt. Blend on high until smooth, about 3 minutes.
Transfer to a squeeze bottle and let cool in fridge for at least 30-45 mins.
