Canard et Saicisse

1. 1

   In a frying pan, heat 2 tablespoons of the oil over medium heat.

2. 2

   Salt the duck breast on both sides and place, skin side down, in the pan.

3. 3

   Sear for 4 minutes, then turn and continue cooking for 3 minutes on the other side; it should be medium-rare.

4. 4

   Set the duck aside in a warm spot.

5. 5

   Pour the fat out of the pan.

6. 6

   Return the pan to medium-high heat and add the remaining 2 tablespoons oil.

7. 7

   Then add the potatoes, links, and thyme and cook, turning the potatoes and links every now and again, for 8 minutes.

8. 8

   You want those potatoes to soak up all that fat the links release.

9. 9

   Now add the shallot and ketchup and mix well.

10. 10

    Finally add the stock and butter to the mix.

11. 11

    Stir for another 2 minutes, just enough to warm everything up evenly.

12. 12

    Cut the duck into slices similar in size to the links.

13. 13

    Divide the duck, spuds, and links between 2 plates, and pour the sauce from the pan on top.

* Per serving · 4 servings · Values may vary.