Duck breast with figs & truffle with mashed potatoes

Peel the potatoes, then cut them into small pieces. Then place them in a saucepan of cold water, bring to the boil, then salt with coarse salt and cook for 10 to 15 minutes. Drain the potatoes and mash them with a whisk, add the butter and cream, then the truffle oil. Keep warm.

Preheat the oven to 200 ° C. Trim the duck breasts, then crisscross the skin. Season them and place them in a cold pan, skin side down. Raise the pan intempérature pour colorer les filets, puis les retourner et saisir la deuxième face. Retirer ensuite les filets de canard, terminer la cuisson des magrets de canard au four à durant 5 à 8 min. Dégraisser la poêle et la déglacer avec le vinaigre de figue., et laisser mijoter 5 min à feu doux.

It's ready, we just have to feast!