Duck & Thyme-Butter Pan Sauce

Place an oven rack in the center of the oven; preheat to 250°F (you will use the oven to keep your potato cakes warm). Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Thinly slice the chives. Halve, core, and thinly slice the pear. Pick the thyme leaves off the stems. In a medium bowl, combine the potato flakes, biscuit mix, caramelized onions, grated cheese, and 1/2 cup of water; season with salt and pepper. Set aside to let the batter rest at least 5 minutes. In a separate bowl, combine the thyme leaves, maple syrup, vinegar, and demi-glace. In a separate, large bowl, combine the mustard and 1 tablespoon of olive oil; season with salt and pepper.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Scoop the batter into the pan to make 6 equal-sized cakes, keeping them separate. Using the back of a spoon, gently flatten each cake into a 3- to 4-inch diameter. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a sheet pan; season with salt. Place the sheet pan in the oven to keep warm. Wipe out the pan.

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat the same pan on medium until hot. Add the seasoned duck, skin side down, and cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

While the duck rests, heat the same pan on medium-high until hot. Add the thyme sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined.

To the bowl of mustard dressing, add the sliced pear and arugula; toss to coat. Taste, then season with salt and pepper if desired. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the potato cakes and salad. Top the duck with the pan sauce. Top the potato cakes with the sour cream and sliced chives. Top the salad with the almonds. Enjoy!