Ingredients
- 4 duck breasts
- 1/2 cup peppercorns
- 2 cup potatoes
- 2 cup Grapeseed or canola oil
- 2 cup Kosher salt
- 3/4 cup cranberry chutney
Preparation
Baking Directions:
Season the duck breasts on both sides with salt and the peppercorn mix.
Peel the potato and slice into 1/2-inch discs, and season with kosher salt and freshly ground black pepper.
In a sauté pan over low-medium heat, place the breasts skin side down.
Let them render (melt fat away) until the skin is brown and crispy, about 10 minutes.
Transfer to a plate, meat side down and let rest.
In the same pan, with the luscious duck fat, turn the pan on high.
Add the gaufrettes and brown on both sides, about 2 to 3 minutes a side.
Transfer to a plate lined with paper towels.
Add back the breasts, this time meat side down, and sear for 3 to 5 minutes for medium rare.
Flip onto skin side just to re-crisp and transfer to a cutting board and let rest.
Slice the duck into thin pieces and place one slice on a gaufrette.
Top with sweet and sour cranberry chutney.
