Seared Duck & Mushroom Pan Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick planks, then cut lengthwise into 1/2-inch-thick sticks. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Pick the thyme leaves off the stems. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, vinegar, and a drizzle of olive oil; add half the sliced shallot (you will have extra). Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mushroom duxelles, thyme leaves, mustard, and 2 tablespoons of water. In a separate bowl, combine the mayonnaise and as much of the garlic paste as you’d like.

Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl.

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. 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. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.

To the same pan, add the mushroom sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the bowl of marinated shallot, add the arugula, sliced radishes, almonds, and cherries. Season with salt and pepper; toss to combine.

To the bowl of fries, add 1 tablespoon of the reserved duck fat (you may have extra). 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. Divide the pan sauce between two serving dishes and spread into an even layer. Serve the pan sauce topped with the sliced duck (skin side up). Serve the finished fries, garlic mayo, and salad on the side. Garnish the duck with the chopped parsley. Garnish the salad with the parmesan. Enjoy!