Duck Breast with Veal Jus, Mashed Potatoes, Charred Pickled Apples, and Fresh Cherries.

Serves: 4

Prep Time: 1 hour (plus pickling time)

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

This sophisticated dish brings together the rich flavour of duck breast with the deep, savoury notes of veal jus, the creamy comfort of mashed potatoes, and a unique combination of charred pickled apples and fresh cherries for a touch of sweetness and acidity. It's a beautifully balanced dish that's perfect for impressing guests or enjoying on a special occasion.

Ingredients

For the Duck Breast:

• 4 duck breasts, skin on

• Salt and pepper, to taste

• 2 tablespoons olive oil

For the Veal Jus:

• 2 tablespoons olive oil

• 1 pound veal bones

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 2 cloves garlic, smashed

• 2 cups red wine

• 4 cups beef or veal stock

• Salt and pepper, to taste

For the Mashed Potatoes:

• 2 pounds Yukon Gold potatoes, peeled and quartered

• 1/2 cup heavy cream

• 4 tablespoons unsalted butter

• Salt and pepper, to taste

For the Charred Pickled Apples:

• 2 apples, sliced into wedges

• 1 cup apple cider vinegar

• 1/2 cup water

• 1/4 cup sugar

• 1 teaspoon salt

• 1 cinnamon stick

• 2 cloves

For the Fresh Cherries:

1 cup of cherries

Instructions

Prepare the Pickled Apples (1 day ahead):

1. Pickle the Apples:

   In a saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, and cloves. Bring to a boil, then pour over the apple wedges in a jar. Let cool, then refrigerate overnight.

Make the Veal Jus:

1. Brown the Veal Bones:

   Heat olive oil in a large pot over medium-high heat. Add veal bones and cook until golden brown. Add onion, carrot, celery, and garlic, and cook until vegetables are softened.

2. Deglaze and Simmer:

   Add red wine to deglaze the pot, scraping up any browned bits. Add stock and bring to a simmer. Simmer for 2-3 hours, skimming fat as necessary. Strain and season with salt and pepper.

Prepare the Mashed Potatoes:

1. Cook the Potatoes:

   Boil the potatoes in salted water until tender. Drain and return to the pot.

2. Mash and Season:

   Add cream and butter to the potatoes and mash until smooth. Season with salt and pepper. Keep warm.

Cook the Duck Breast:

1. Score and Season:

   Score the duck breast skin in a crosshatch pattern. Season with salt and pepper.

2. Sear the Duck:

   Heat olive oil in a skillet over medium heat. Place duck breasts skin-side down and cook until the skin is crispy. Flip and cook to desired doneness. Let rest, then slice.

Char the Pickled Apples:

1. Char the Apples:

   Drain the pickled apples. Heat a skillet over high heat and char the apple wedges on both sides. Set aside.

Assemble the Dish:

1. Plate the Dish:

   Spoon mashed potatoes onto plates. Arrange sliced duck breast and charred pickled apples around the potatoes. Scatter fresh cherries over the dish. Drizzle with veal jus.

This dish combines a variety of flavors and textures, from the savory depth of the veal jus to the tangy sweetness of the charred pickled apples and fresh cherries, all complementing the rich, tender duck breast. It's a gourmet experience that's sure to delight.

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