Jacques’ influence on the culinary world, and his presence on camera, has always been a source of inspiration and mentorship to me. I have learned a lot from watching him over the years and love his philanthropic spirit!

Roasted Duck with Potato and Brussels Sprouts

Recipe details

Serves

2

Ingredients

  • 8 medium Yukon gold potatoes
  • ½ cup unsalted butter
  • 2 tablespoons crème fraîche
  • 1 tablespoon black truffle paste
  • ¼ cup cream
  • 5 small Brussels sprouts, trimmed and halved
  • 1 lemon
  • 1 duck breast, at room temperature
  • 1 clove garlic
  • 2 sprigs thyme
  • Demi-glace sauce, for serving
  • Fleur de sel, for sprinkling

Method

Peel the potatoes and cut into quarters; place in a medium pot, cover with cold water; add salt. Set over medium heat and simmer until tender, about 12-15 minutes. Drain the potatoes and run them through a food mill; add two tablespoons of the butter. Next, pass the potato purée through a fine tamis; gently fold in the crème fraîche and truffle paste, and season with salt.

Bring another medium pot of water to a boil, add salt and then the Brussels sprouts, and cook for 5 minutes. Drain and immediately refresh in ice-water. This process will help keep your sprouts nice and green. Set aside.

Heat a medium sauté pan on medium-high heat, season the duck breast with salt, and sear skin side down. Cook slowly to brown the skin and allow the fat to render, 8-10 minutes. Turn the duck meat side down. Add the remaining butter, garlic and thyme. Cook, basting with the butter mixture for an additional 2-3 minutes. Remove from the pan and let rest.

Add a little of the duck fat to a separate pan, add half of the Brussels sprouts cut side down, and cook until golden brown, about 4 minutes. Add the zest of the lemon. Finally add the rest of the Brussels sprouts. Toss for a minute to heat through.

To serve: Spoon some of the potato-truffle purée onto a warm plate. Arrange the Brussels sprouts on top. Slice the duck breast into 2 lengthwise. Set one half-breast on the plate, brush with some of the duck fat and sprinkle with fleur de sel. Spoon a puddle of demi-glace sauce. Serve immediately.