Challenge: Happy Holidays
Dish: Eric's Duck with Potato Puree, Demi and Cherries
3 oz butter
2 ea duck livers, dust in flour
4 ea sprigs of thyme
1/3 cups port
¼ cup heavy cream
¼ cup dried cherries
1 cup port
2 ea star anise
4 ea cloves
1 ea cinnamon stick
3 ea allspice
2 ea potato, medium dice
2 cups water
1 cup milk
2 ea duck breast
2 cups veal stock, reduce to 1 cup
Dust the livers in flour. Quickly sear in a hot pan for 1 minute. Transfer to a food processor and begin to puree. Add the chopped thyme, port, butter, and heavy cream. Season with salt and pass through a chinois. Put in the fridge to set.
For the cherries, start hydrating in a pot on medium heat, the cherries, port, and spices. Cook for 20 minutes until soft.
For the demi, reduce and add the cherries to the pot all chopped up, finish the sauce with 1 tbsp of butter.
For the potato puree, put the dried potatoes in a pot with the milk, water, salt & 2 tbsp butter. Cook until soft, strain, reserve the liquid and mill the potatoes. Add the reserved liquid until the potatoes come together.
Score the duck and season. Render the duck skin down for 30 minutes. Finish by basting and rest the duck. Assemble on spoon in thi sorder: Potato, sauce around, duck, a dot of pâte´, crispy skin cut on top and sea salt.