Seared Duck Breast with Sarladaise Potatoes

Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

Place the duck breast skin-side down in a cold, oven-safe skillet (cast iron works best). Turn the heat to medium-low and slowly render the fat for 12-15 minutes, pouring off excess fat periodically (reserve it for the potatoes!).

Increase heat to medium-high and sear the duck, still skin-side down, for another 2-3 minutes until deeply golden and crispy. Flip and sear the meat side for 3-4 minutes.

Transfer the skillet to a preheated oven at 180°C (350°F) and cook for 5-7 minutes for medium-rare (internal temperature 55-57°C). Remove, tent with foil, and let rest for 10 minutes.

While the duck rests, peel and thinly slice the potatoes (about 3mm thick). Mince the garlic and chop the parsley.

Heat 2-3 tablespoons of the reserved duck fat (or butter/oil if needed) in a large skillet over medium heat. Add the sliced potatoes and the sprig of thyme. Cook, stirring occasionally, for 15-20 minutes until tender and golden brown.

Add the minced garlic to the potatoes during the last 5 minutes of cooking. Season with salt and pepper to taste. Remove the thyme sprig.

Stir in the fresh parsley with the potatoes. Slice the rested duck breast against the grain and serve immediately alongside the Sarladaise potatoes.