Leave it to Chef Robert- duck breast w/ red wine reduction, caramelized endive & potato dauphinoise

Leave it to Chef Robert- duck breast with a red wine reduction, caramelized endive & potato dauphinoise
Learn how to make the ultimate potato bake, also known as Dauphinoise Potatoes, with cream, butter, & herbs.
Pan-Seared Duck Breast and Potato Dauphinoise Recipe
Robert, a wine enthusiast and former restaurant cook, shared his recipe for pan-seared duck breast with a red wine reduction, potato dish "Potatoes Dauphinoise," and caramelized endive. He advised using small to medium-sized potatoes and slicing them thinly, but not too thin to achieve the desired creamy texture. The participant who had to make do with a cheese cutter instead of a mandolin, managed to slice the potatoes thinly. Robert also emphasized the importance of removing excess moisture from the potatoes to ensure a creamy dish.
The team discussed various recipes and cooking techniques, including pan-seared duck breast, potato dishes, and red wine reduction sauces. They also shared personal anecdotes and experiences, ranging from working in French restaurants to hunting in Texas, and discussed the importance of using all parts of the food and the role of herbaceousness and umami in flavor. Additionally, they touched upon the challenges of cooking, such as ensuring proper internal temperature of meat and the quality of sugar in the US, and engaged in a lively discussion about weather, potato cultivation, and grilled cheese sandwiches.
Ingredients;
2 duck breasts,
salt and pepper,
1lb of maris piper potatoes( use fingerling potatoes if you can't get those),
fresh garlic cloves
whole milk
heavy cream
nutmeg
endive
soy sauce
OJ
butter
sugar
shallots
leeks
celery
rosemary and thyme
bay leaf
red wine and red wine vinegar
chicken stock
ruby red port
vegetable oil