This dish combines richness of duck with comforting luxury of dauphinoise potatoes.
Ingredients
- 2 duck breasts
- 5 potatoes, thinly sliced
- 400ml heavy cream
- 2 cloves garlic
- Rainbow carrots
- Cherry-thyme jus
Method
Layer potatoes with cream, garlic, thyme. Bake at 160°C for 1 hour. Score and render duck skin slowly. Reduce port with cherries for sauce. Plate with gratin and vegetables.