Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks

• 4 duck breasts, fat trimmed, skin scored
• Kosher salt
• 1/2 cup coarse ground peppercorn (preferably black, green and pink mixed in equal quantities, but just black would work fine)
• 2 large Yukon Gold potatoes, baked with the skin on until al dente, about 45 minutes at 350
• 3/4 cup Sweet and Sour Cranberry Chutney

1. Season the duck breasts on both sides with salt and the peppercorn mix.
2. Peel the potato and slice into 1/2-inch disks, then season with kosher salt and freshly ground black pepper.
3. In a saute pan over medium-low heat, place the breasts skin side down.
4. Let them render (melt fat away) until the skin is brown and crispy, about 10 minutes.
5. Transfer to a plate, meat side down, and let rest.
6. Turn the heat to high.
7. Add the potato slices to the duck fat in the pan and brown on both sides, 3 to 5 minutes per side.
8. Transfer to a plate lined with paper towels.
9. Return the breasts to the pan, meat side down, and sear for 3 to 5 minutes for medium-rare.
10. Flip onto skin side just to re-crisp, then transfer to a cutting board and let rest.
11. Lay out slices of the potato on plates, slice the duck and lay on top.
12. Top with Sweet and Sour Cranberry Chutney.

duck breasts, kosher salt, coarse ground peppercorn, potatoes, sweet and

Taken from www.foodandwine.com/recipes/aspen-2005-peppercorn-duck-breasts-with-sweet-and-sour-cranberry-chutney-and-potato-disks (may not work)