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Ingredients

For the Brandied Cherry Reduction:

• 2 teaspoons olive oil
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 3/4 cup brandied cherries, halved
• 1/4 cup brandy
• 2 tablespoons balsamic vinegar
• 1 1/2 cups rich duck or chicken stock
• 1 teaspoon chopped fresh rosemary leaves
• 1 tablespoon cold butter
• Salt and freshly ground black pepper

For the Creamy Garlic Mashed Potatoes:

• 4 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 1/2 cup heavy cream
• 1 1/2 pounds Idaho potatoes, peeled and large diced
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground white pepper

For the Haricots Verts:

• 1/2 pound haricots verts, stem ends trimmed
• 1 cup water
• Salt and freshly ground black pepper
• 1 tablespoon butter

For the Duck Breast:

• 2 Magret duck breast halves, 12 to 16 ounces each
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• Rosemary sprigs, for garnish

Description

Food Network Invites You To Try This Seared Magret Duck Breast With Creamy Garlic Mashed Potatoes, Haricots Verts And Brandied Cherry Reduction Sauce Recipe From Emeril Lagasse.

Food Network