Cookwares

• Frying pan

Method

1. 1Step : Score the skin of the duck breasts in a criss-cross pattern.
2. 2Step : Sear the duck breasts skin-side down in a hot pan. Set aside the rendered fat.
3. 3Step : Baste the duck breasts with the rendered fat for 3 minutes.
4. 4Step : Remove the duck breasts from the pan and let them rest.

Cookwares

• Frying pan

Method

1. 1Step : Sauté the finely chopped shallots with the fleur de sel and pepper in the butter or duck fat.
2. 2Step : Deglaze with the red port.
3. 3Step : Add the poultry stock.
4. 4Step : Let the sauce reduce.
5. 5Step : Stir in the crème fraîche.
6. 6Step : Let simmer gently.
7. 7Step : Coat the duck breasts with the sauce when serving. The sauce can be strained through a fine-mesh sieve or not.

Cookwares

• Frying pan

Method

1. 1Step : Wash the potatoes and slice into them without cutting all the way through.
2. 2Step : Precook the potatoes in the microwave for 4 to 5 minutes.
3. 3Step : Place the potatoes in an ovenproof baking dish.
4. 4Step : Drizzle with olive oil, season with salt and pepper, and add the spices.
5. 5Step : Bake in the oven for 30 minutes.