- *Rich, salty and savory; a perfect match with a dark and grippy Cotes du Rhone. Too many times people add a fruit sauce to duck, all it really needs is a sprinkling of flaky salt, the wine gives all the fruitiness you need.
- 2 duck breasts (about 1 lb each)
- Kosher salt and freshly ground pepper, to taste
- 1 lb medium-large potatoes, (Russets or Yukon Golds) peeled and cut into chunks
- Duck fat, rendered from duck breasts
- Coarse sea salt for serving
- Pre-heat oven to 400˚F.
- Pat dry the duck breasts with a paper towel. Score the duck skin with a sharp knife, making sure to not cut into the flesh. Season the duck breasts on both sides with salt and pepper.
- Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat. Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium. While duck roasts, place the potatoes in a saucepan of cold salted water and bring to the boil. Reduce heat to medium and cook for 5 minutes or until par-boiled. Drain, then return to the pan and shake well over medium heat to dry out and rough up the edges (this will help them crisp up when roasting). Remove duck from oven, transfer to a cutting board and let rest skin-side up, tented with foil to keep warm while the potatoes roast. Reserve duck fat. Place the reserved duck fat in a roasting pan, then place in the oven for 5 minutes to heat. Remove from the oven, carefully add potatoes to duck fat and gently toss to coat. Return to the oven and roast, turning twice, for 30 minutes or until golden and crisp. Slice the duck ½-inch (1 cm) pieces and serve with potatoes. Give everything a generous sprinkling of coarse sea salt.