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Seared Magret Duck Breast With Creamy Garlic Mashed Potatoes, Haricots Verts And Brandied Cherry Reduction Sauce Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Rosemary sprigs, for garnish

Salt and freshly ground black pepper

2 cloves garlic, smashed

2 teaspoons olive oil

1 tablespoon cold butter

2 Magret duck breast halves, 12 to 16 ounces each

1 teaspoon chopped fresh rosemary leaves

1/4 teaspoon freshly ground white pepper

1 1/2 pounds Idaho potatoes, peeled and large diced

1 teaspoon freshly cracked black pepper

1 1/2 cups rich duck or chicken stock

4 tablespoons unsalted butter

1/2 teaspoon minced garlic

2 teaspoons minced shallots

1 cup water

3/4 cup brandied cherries, halved

1/2 pound haricots verts, stem ends trimmed

2 tablespoons balsamic vinegar

1 1/4 teaspoons salt, divided

1/2 cup heavy cream

1/4 cup brandy

1 tablespoon butter

1 1/2 teaspoons kosher salt

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