Cranberry-Drizzled Duck Breasts

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• butter
  4 tbsp
• chicken demi-glace
  1 unit
• cranberry jam
  2 oz
• duck breasts
  24 oz
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• lemon
  1 unit
• milk
  ⅔ cup
• olive oil
  4 tsp
• pepper
• salt
• shallot
  1 unit
• thyme
  ½ ounce
• watercress
  4 oz

🍳 Cookware

• large pan
• medium pot
• small bowl
• potato masher
• large pan

1. 

   1

    Wash and dry all produce. Peel Yukon Gold potatoes and cut into ½-inch cubes. Mince garlic . Make shallow slits in duck breasts skin in a crosshatch pattern. Season with salt and pepper . Add to a large pan skin-side down and place over medium heat. Cook until fat is rendered and skin is crisp, 10-15 minutes. Flip and cook to desired doneness, 2-5 minutes more.

   Yukon Gold potatoes: 24 oz, garlic: 4 clove, duck breasts: 24 oz, salt, pepper
2. 2

   Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and return potatoes to pot.

   salt
3. 

   3

    While duck and potatoes cook, place butter in a small bowl and microwave on high until melted. Strip thyme leaves; use 1 tsp thyme leaves and discard stems. Halve heirloom grape tomatoes and lemon . Halve, peel, and mince shallot until you have ¼ cup minced shallot.

   butter: 4 tbsp, thyme: ½ ounce, heirloom grape tomatoes: 8 oz, lemon: 1 unit, shallot: 1 unit
4. 

   4

   Add garlic butter and milk to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. Cover to keep warm.

   milk: ⅔ cup
5. 

   5

    Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 tablespoon duck fat from pan, then return large pan to medium heat. Add shallot and thyme leaves. Cook until shallot is softened, 3 minutes. Add chicken demi-glace , cranberry jam , and ¼ cup water, stirring to break up jam. Let simmer until syrupy, about 2 minutes. Stir in a squeeze of lemon. Season with pepper and more lemon to taste.

   chicken demi-glace: 1 unit, cranberry jam: 2 oz
6. 

   6

    Toss watercress and tomatoes with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Thinly slice duck crosswise. Divide potatoes and duck between plates, then drizzle with sauce. Serve with salad on the side.

   watercress: 4 oz, olive oil: 4 tsp