ORANGE CRANBERRY GLAZED DUCK BREASTS OVER 2 POTATO MASH

Preheat oven to 400 degrees.

Cut the potatoes into large, evenly sized chunks about 3”.  Place in a large metal pot and cover in cold water.  Bring to a boil and cook until the potatoes are all tender when pierced with a fork.  Drain in a colander and place back in the pot.  Add the butter, salt, pepper, and ¾ cup of the milk.  Whip with an electric mixer until smooth, scraping down the sides periodically and slowly adding additional milk as needed to create a creamy texture.  Cover and set aside until ready to plate.

Place all of the glaze ingredients (reserve ½ cup of cranberries) in a large pot over medium heat and bring to a low boil, stirring frequently, to avoid bubbling over.  Reduce heat to low and continue to simmer and reduce while you prepare the duck.

Dry the duck breasts thoroughly with paper towels and trim any excess fat, leaving skin intact.   Using a sharp knife, score the skin of the duck breast in parallel diagonal slashes about 1” apart, taking care, not to cut the flesh under the skin.  This will allow the fat to render and create a crispy skin.

Season the duck breasts on both sides with the salt and pepper.  Place the breasts, skin-side down, in a COLD cast iron skillet that has been drizzled with the olive oil.  Turn the heat to medium and let the breasts cook until the skin is crispy brown and fat has rendered, about 7-8 minutes.  Flip to the flesh side and cook for 2-3 more minutes. Drain the fat from the pan (reserve the rendered fat for future use).  Place in the oven and bake for 5-7 minutes, until temperature in the center of the breasts registers 120 degrees.

Remove the pan from the oven and brush a generous amount of the glaze on each of the duck breasts and turn to coat and place back in the oven for 5-7 minutes.  When the internal temperature reaches 130 degrees remove from oven and cover with foil to keep warm.  Let rest for 10 minutes.

Slice each breast across the grain into medallions and serve over the potato mash and drizzle with extra glaze.  Serve with sautéed pea pods, roasted asparagus, or a simple salad.