Seared Duck Breast and Sarladaise Potatoes

Ingredients

• Sarladaise Potatoes

  • 6 medium Yukon Gold potatoes, peeled and cut into slices ½ inch (1 cm) thick
  • 6 tbsp (90 ml) duck fat
  • 2 garlic cloves, chopped
  • 2 tbsp flat-leaf parsley, finely chopped

• Red Wine and Shallot Sauce

  • 3 shallots, finely chopped
  • 2 tbsp butter
  • 1 tbsp unbleached all-purpose flour
  • ½ cup (125 ml) red wine
  • 2 cups (500 ml) beef broth
  • 1 tbsp (15 ml) tomato paste
  • 1 tsp (5 ml) molasses
  • ½ tsp black peppercorns, crushed

• Meat and Mushrooms

  • 2 duck breasts, about ¾ lb (340 g) each
  • ½ lb (225 g) fresh or frozen porcini mushrooms or king oyster mushrooms, halved (see note)
  • 2 tbsp butter