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

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Seared Magret Duck Breast with Creamy Garlic Mashed Potatoes, Haricots Verts and Brandied Cherry Reduction Sauce
Recipe courtesy Emeril Lagasse, 2007

Ingredients
For the Brandied Cherry Reduction:
2 teaspoons olive oil
2 teaspoons minced shallots
1/2 teaspoon minced garlic
3/4 cup brandied cherries, halved
1/4 cup brandy
2 tablespoons balsamic vinegar
1 1/2 cups rich duck or chicken stock
1 teaspoon chopped fresh rosemary leaves
1 tablespoon cold butter
Salt and freshly ground black pepper

For the Creamy Garlic Mashed Potatoes:
4 tablespoons unsalted butter
2 cloves garlic, smashed
1/2 cup heavy cream
1 1/2 pounds Idaho potatoes, peeled and large diced
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground white pepper

For the Haricots Verts:
1/2 pound haricots verts, stem ends trimmed
1 cup water
Salt and freshly ground black pepper
1 tablespoon butter

For the Duck Breast:
2 Magret duck breast halves, 12 to 16 ounces each
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
Rosemary sprigs, for garnish

Instructions
For the Brandied Cherry Reduction:
Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil
is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the
shallots, garlic and cherries until the garlic is fragrant and the shallots begin
to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan
toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the

vinegar to the pan and continue to cook until it is almost completely reduced,
about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil,
reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick
enough to coat the back of a spoon. Remove from the heat, swirl the cold butter
into the sauce and season with salt and pepper, to taste.

For the Creamy Garlic Mashed Potatoes:
In a medium saucepan, melt the butter over medium-low heat. Add the garlic and
cook, turning occasionally, until the garlic caramelizes, 6 to 7 minutes. Remove
from the heat. When the garlic is cool enough to handle, chop and return to the
pan. Add the cream and warm over medium heat.

Meanwhile, in a medium saucepan, combine the potatoes, 1 teaspoon of salt, and
enough water to cover by 1-inch. Bring to a boil and cook until just fork tender,

about 12 minutes. Remove from the heat and drain. Return to the pan and cook for 1
minute, mashing with a heavy whisk, over medium heat. Add the hot garlic-cream
mixture, and mash until smooth. Season with the remaining 1/4 teaspoon of salt and
the white pepper, mixing well. Cover to keep warm until ready to serve.

For the Haricots Verts:
Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water.
Season with salt and pepper and place the butter in the pan. Bring to a boil over
high heat. Cook until crisp-tender, 6 to 7 minutes.

For the Duck Breast:
Preheat the oven to 400 degrees F.

Score the duck breasts on the fatty side using a sharp knife, cutting about

1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over
medium-low heat. Season the duck breasts evenly on both sides with the salt and
pepper, and place, skin side down, in the hot skillet. Cook the breast until the
skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off
the fat from the pan and reserve 2 tablespoons of it on the side. Turn the breast
over, and place in the hot oven for 10 minutes. Remove from the oven, allow to
rest for 3 minutes, then slice each breast into 12 slices. Serve while hot.

For serving:
Place a mound of mashed potatoes in the center of 4 warmed entree plates, place 6
slices of the duck breast fanned-out like shingles on 1 side of the potatoes and
the haricots verts on the other. Divide the sauce among the 4 plates and garnish
with a rosemary sprig.