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1
Preheat the oven to 400 degrees F.
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2
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a crosshatch pattern.
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3
Heat a 12-inch saute pan over medium-low heat.
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4
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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5
Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes.
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6
Pour off the fat from the pan.
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7
Turn the breast over, and place in the hot oven for 10 minutes.
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8
Remove from the oven, allow to rest for 2 to 3 minutes, and slice each breast into 12 slices.
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9
Serve while hot.
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10
Set a 1-quart saucepan over medium-high heat and add the olive oil.
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11
Once the oil is hot, about 30 seconds, add the shallots and garlic.
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12
Cook until fragrant and the shallots begin to caramelize, about 1 minute.
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13
Deglaze the pan with the orange juice and white wine vinegar, and when the juice and vinegar are almost completely reduced, about 4 minutes, add the apricot preserves, zest, stock and the chopped sage.
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14
Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, until the sauce is thick enough to coat the back of a spoon.
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15
Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.
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16
Preheat the oven to 375 degrees F.
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17
Place the garlic on a pie pan and drizzle with the oil.
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18
Season lightly with salt and pepper, and roast until the garlic is very tender and golden brown, about 1 hour.
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19
Remove from the oven and let cool.
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20
When cool enough to handle, squeeze the head to release the cloves into a small bowl.
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21
Use a fork to mash the garlic until smooth.
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22
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch.
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23
Bring to a boil.
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24
Reduce the heat to a simmer and cook until fork tender, about 15 minutes.
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25
Drain in a colander.
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26
Return to the saucepan over medium heat and cook 1 minute.
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27
Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher.
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28
Add the cream and continue to mash until thoroughly combined and the desired consistency is reached.
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29
Season, to taste, with salt and pepper, and serve immediately.
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30
Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water.
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31
Season with salt and pepper and place the butter in the pan.
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32
Bring to a boil over high heat.
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33
Cook until crisp-tender, 6 to 7 minutes.
