For a hearty holiday meal, skip the roast beast and go for something a little more indulgent. Seared duck paired with heart potatoes is just what Santa would want you to eat!
Compliments of Chef Tom Douglas | From Tom’s Big Dinners
Trim the fat off the duck breasts to ½ -inch thickness.
Use a knife to score a crisscross through the skin.
Season heavily with salt, black pepper and chopped fresh thyme.
Sear in a cold, dry, heavy-bottomed pan, skin side-down. Allow the duck to slowly render and crisp, adjusting the heat as needed.
Preheat the oven to 450 degrees. Cut each potato lengthwise into 8 wedges.
Put the potatoes in a bowl and toss them with the fat. Season generously with salt and pepper.
Divide the potatoes between two metal baking sheets, spreading them out in a single layer with one of the flat sides of each wedge facing down. Use a rubber spatula to scrape all the fat out of the bowl and onto the potatoes. Put the pans in the oven, one on each oven rack.
When the potatoes are golden brown on the side facing the pan, after about 15 to 20 minutes, use a metal spatula to turn each potato over to the other flat side. Don’t turn them until they’re browned, and be sure to use the spatula to get all the crusty golden parts as you turn. Also, for even cooking, turn the pans around and rotate them between the racks once in a while during the roasting time. Continue to roast until the second side is golden brown, about 10 to 12 minutes more, then use a spatula to turn each potato so it’s sitting on the rounded side (or bottom) of the wedge. You can use tongs to position them leaning against each other so they stand up. Roast until the rounded side of the wedge is browned, about 5 to 8 minutes more. (Total roasting time is about 35 to 40 minutes.) Remove the potatoes from the oven, and season to taste with more salt and pepper.
Pile the potatoes on a platter and serve.