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