2 duck breasts
Salt and pepper to taste
2 sprigs of rosemary
2 cloves of garlic
1 tbsp flour
1 cup chicken stock
½ cup milk
Pinch of nutmeg
Boil the cleaned and cut potatoes in salted water until soft, then drain. Warm up milk and butter together until the butter is fully melted. Mash the potatoes and then add in the nutmeg,milk and melted butter and combine.
Dry off the duck breast with a clean cloth. Make light slits(creating a diamond shape) in the duck breast skin(not too deep that you can see the meat). Season both sides with salt and pepper.
Place a pan on high heat, then place the duck breast into the dry pan while it is still coming to temperature.
Cook with the skin side down for 6 minutes(the duck fat will render out so no need to use any oils). Thereafter turn the duck breast and cook for 4 minutes. Remove from the pan once cooked and allow to rest for 5-8 minutes.
To the duck fat left in the pan, add in garlic, one sprig of rosemary and flour and allow to cook for about one minute, stirring continuously. Add chicken stock and stir until sauce begins to thicken, then remove from heat.
To plate, place a spoonful of mash on a plate and slightly drag to create a dip. Add sliced duck breast on top and drizzle the sauce over or around. Garnish with a rosemary sprig.
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