Canard et Saicisse

• 1/4 cup (60 ml) canola oil
• Salt
• 1 boneless duck breast, a little less than 1 pound (about 420 g)
• 10 fingerling potatoes, parboiled and peeled
• 10 Tiny Sausage Links (page 93)
• 1 sprig thyme
• 1 French shallot, thinly sliced
• 1 tablespoon ketchup
• 1/4 cup (60 ml) Beef Shank Stock (page 249)
• 1 tablespoon unsalted butter

1. In a frying pan, heat 2 tablespoons of the oil over medium heat.
2. Salt the duck breast on both sides and place, skin side down, in the pan.
3. Sear for 4 minutes, then turn and continue cooking for 3 minutes on the other side; it should be medium-rare.
4. Set the duck aside in a warm spot.
5. Pour the fat out of the pan.
6. Return the pan to medium-high heat and add the remaining 2 tablespoons oil.
7. Then add the potatoes, links, and thyme and cook, turning the potatoes and links every now and again, for 8 minutes.
8. You want those potatoes to soak up all that fat the links release.
9. Now add the shallot and ketchup and mix well.
10. Finally add the stock and butter to the mix.
11. Stir for another 2 minutes, just enough to warm everything up evenly.
12. Cut the duck into slices similar in size to the links.
13. Divide the duck, spuds, and links between 2 plates, and pour the sauce from the pan on top.

canola oil, salt, duck breast, potatoes, sausage, thyme, shallot, ketchup, unsalted butter

Taken from www.epicurious.com/recipes/food/views/canard-et-saicisse-388872 (may not work)