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["For the duck: Preheat an oven to 350 degrees F.", "Season the duck breasts generously with the kosher salt and black pepper.", "Reserve.", "In a medium saucepan combine the wine, shallots, peppercorns, garlic, and thyme.", "Reduce to 1/4 cup.", "Whisk in the cold butter.", "Strain into a serving vessel and add the grapes and chives.", "Reserve in a warm place until ready to serve.", "Heat a large heavy skillet over high heat.", "Sear the duck breasts, skin side-down, for 5 minutes or until golden brown.", "Turn over and cook to desired temperature, about 4 minutes for medium-rare.", "Allow the duck breasts to rest for 5 minutes before carving them on the bias.", "Place 1 Iron-skillet Potato Cake on each of 4 plates.", "Fan the slices over the potato cakes, top with some of the arugula and drizzle with the sweet wine glaze.", "Serve immediately.", "Place the potatoes in a pot.", "Add enough cold water to cover them by 1-inch.", "Add a pinch of salt to the water and bring to a boil.", "Cook the potatoes until they are almost fork tender, about 20 minutes.", "Place them on a plate and let them cool for 10 minutes.", "Carefully peel the potatoes.", "Grate them on a cheese grater and place in a bowl.", "Add the salt, pepper, and Essence and gently mix to incorporate.", "Heat a 10-inch, cast-iron skillet over high heat.", "Add the duck fat and wait until the fat is almost smoking.", "Make 3-inch pancakes with the grated potato and add to the pan.", "Cook until golden brown, about 4 to 5 minutes, then flip, and cook until golden brown on the other side.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
