Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce

Em0701_duck_lg

(6) Course Main Dishes Prep Time 20m Total Time 1h 10m

Ingredients in this Recipe

1 1/2 cups rich duck or chicken stock
1 1/2 pounds Idaho potatoes, peeled and large diced
1 1/2 teaspoons kosher salt
1 cup water
1 tablespoon cold butter
1 teaspoon chopped fresh rosemary leaves
1/2 cup heavy cream
1/2 pound haricots verts, stem ends trimmed
1/2 teaspoon minced garlic
1/4 cup brandy
1/4 teaspoon freshly ground white pepper
2 cloves garlic, smashed
2 Magret duck breast halves, 12 to 16 ounces each
2 tablespoons balsamic vinegar
2 teaspoons minced shallots
2 teaspoons olive oil
3/4 cup brandied cherries, halved
4 tablespoons unsalted butter
Salt and freshly ground black pepper

Recipe Preparation

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