This dish works so well because the duck fat renders while the breasts are cooking and then is immediately used to finish the potatoes.
Ingredients
2-4 duck breasts, skin scored
2 lbs potatoes any variety, boiled until tender
2 cloves garlic, minced
5 sprigs parsley, minced
Method
In a medium sized, cold frying pan, place the duck breasts skin side down
Turn on the heat to medium and let the fat render through the skin of the duck breasts. Cook until the meat is cooked through and the skin is golden brown and crispy
Flip and cook the underside of the breast for a minute or two until the breast is medium rare
Remove from the pan and let rest for 5 minutes
Meanwhile, add the already boiled potatoes to the pan and slightly squish to make craggy edges
Allow the potatoes to get golden brown and then flip, adding the minced garlic
Cook the other side of the potatoes and garlic until crispy
Remove from the pan, add the chopped parsley and serve alongside the duck breast and a green salad