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1
Set a 10-inch saute pan over medium-high heat and add the olive oil.
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2
Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries.
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3
Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute.
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4
Deglaze the pan with the brandy and tilt the pan toward the flame to flambee.
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5
Cook until the fire goes out, about 1 minute.
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6
Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes.
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7
Add the stock and chopped rosemary.
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8
Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon.
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9
Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.
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10
For the Creamy Garlic Mashed Potatoes:
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11
In a medium saucepan, melt the butter over medium-low heat.
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12
Add the garlic and cook, turning occasionally, until the garlic caramelizes, 6 to 7 minutes.
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13
Remove from the heat.
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14
When the garlic is cool enough to handle, chop and return to the pan.
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15
Add the cream and warm over medium heat.
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16
Meanwhile, in a medium saucepan, combine the potatoes, 1 teaspoon of salt, and enough water to cover by 1-inch.
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17
Bring to a boil and cook until just fork tender, about 12 minutes.
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18
Remove from the heat and drain.
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19
Return to the pan and cook for 1 minute, mashing with a heavy whisk, over medium heat.
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20
Add the hot garlic-cream mixture, and mash until smooth.
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21
Season with the remaining 1/4 teaspoon of salt and the white pepper, mixing well.
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22
Cover to keep warm until ready to serve.
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23
For the Haricots Verts:
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24
Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water.
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25
Season with salt and pepper and place the butter in the pan.
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26
Bring to a boil over high heat.
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27
Cook until crisp-tender, 6 to 7 minutes.
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28
For the Duck Breast:
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29
Preheat the oven to 400 degrees F.
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30
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern.
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31
Heat a 12-inch saute pan over medium-low heat.
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32
Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet.
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33
Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes.
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34
Pour off the fat from the pan and reserve 2 tablespoons of it on the side.
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35
Turn the breast over, and place in the hot oven for 10 minutes.
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36
Remove from the oven, allow to rest for 3 minutes, then slice each breast into 12 slices.
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37
Serve while hot.
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38
For serving:
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39
Place a mound of mashed potatoes in the center of 4 warmed entree plates, place 6 slices of the duck breast fanned-out like shingles on 1 side of the potatoes and the haricots verts on the other.
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40
Divide the sauce among the 4 plates and garnish with a rosemary sprig.
