Duck Breast with Cherries and Truffled Mashed Potatoes

1.Preheat your oven to 180°C (350°F).

2.In a skillet, heat the olive oil over medium heat. Score the skin of the duck breasts in a crosshatch pattern, then season them with salt and pepper.

3.Place the duck breasts skin-side down in the hot skillet and cook for about 6-8 minutes until the skin is well-browned and crispy. Flip them and cook the other side for 3-4 minutes.

4.Transfer the duck breasts to an oven-safe dish and roast for 10 minutes for a medium-rare finish. Let rest for 5 minutes before slicing.

5.In the same skillet, add the finely chopped shallot and sauté until translucent. Add the cherries and sugar, then let them caramelize for 5 minutes.

6.Deglaze with the red wine and allow it to reduce until a syrupy sauce forms. Adjust seasoning with salt and pepper.

7.Meanwhile, peel and chop the potatoes. Cook them in a pot of salted boiling water until tender, about 20 minutes.

8.Drain the potatoes and mash them thoroughly with the butter and heavy cream. Season with salt and pepper. If desired, add a little grated black truffle for an even more refined flavor.

9.To serve, arrange a quenelle of mashed potatoes on each plate, add the sliced duck breast, and drizzle with the cherry sauce.