Cranberry-Drizzled Duck Breasts

🥘 Ingredients

• chicken demi-glace
  2 cubes
• cranberry jam
  ½ cup
• duck breasts
  2 unit
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• shallot
  1 unit
• watercress
  2 c
• yukon gold potatoes
  1 lb

🍳 Cookware

• large pan
• small bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Peel yukon gold potatoes , then 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 ⏱️ 12 minutes . Flip and cook to desired doneness ⏱️ 4 minutes more.

   yukon gold potatoes: 1 lb, garlic: 2 cloves, duck breasts: 2 unit
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 ⏱️ 11 minutes . Drain and return to pot.
3. 

   3

   While duck and potatoes cook, place garlic and 2 tbsp butter in a small bowl and microwave on high until melted. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and lemon . Halve, peel, and mince shallot until you have ¼ cup minced shallot.

   lemon: 1 unit, shallot: 1 unit
4. 

   4

   Add garlic butter and ⅓ cup milk to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. Cover to keep warm.
5. 

   5

   Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 tbsp duck fat from pan, then return 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 ⏱️ 2 minutes . Stir in a squeeze of lemon. Season with pepper and more lemon to taste.

   chicken demi-glace: 2 cubes, cranberry jam: ½ cup
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: 2 c, olive oil: 2 tbsp