Four spice honey glazed duck magret and roasted garlic mashed potatoes, mixed green salad with french shallot

Preparation time: 30 min

Preheat your four at 400 °F

• General preparation

  Peel the potatoes and cut them into pieces. Reserve in cold water. Cut the garlic in half and roast the ½ heads of garlic in the oven with a drizzle of olive oil for 25 minutes wrap in aluminum paper.

• Lacquer preparation

  In a small saucepan, heat up the honey mixed with 4 spices on medium heat for 5 minutes.

• Preparation of duck magret

  Season the duck magret with salt and pepper. In non-stick skillet, sear the duck over medium heat, being careful to start with the fat side. Once the duck is golden on both sides, lay it on a baking sheet. Using a pastry brush, brush the duck with the glaze. Bake in oven for 6-8 minutes. Let rest.

• Prepare mashed potatoes with roasted garlic

  Place the potato pieces in a saucepan and cover with cold water. Bring to a boil and cook over medium heat for 20 minutes. Drain and mash the potatoes with a potato masher. Transfer the roasted garlic pulp in the hot cream and butter and mix everything with a hand blender. Finally stir the mix in the mashed potatoes and season with salt and pepper. Reserve.

• Green salad

  In a bowl, mix the balsamic vinegar with the olive oil and the French shallot. Season with salt and pepper. Add the dressing to the salad just before serving.

• To serve

  Thinly slice the duck magret. In each plate, serve the mashed potatoes using a ring mold, arrange the duck slices on top in a fan.