Duck Magret, Green Beans, and Potatoes au Gratin

Ingredients

• Duck magret: 2
• Extra Fine Green Beans: 400g
• Potatoes: 1 kg
• Heavy cream: 300ml
• Gruyere cheese: 150g
• Garlic: 3 cloves
• Butter: 3 tablespoons
• Fresh thyme: 2 tablespoons
• Salt and pepper:

Instructions

1. Score the duck skin in a crosshatch pattern and season generously with salt and pepper.
2. Start the duck in a cold pan skin-side down - this helps render the fat better.
3. Cook for 10 minutes over medium heat until the skin is crispy and golden brown.
4. Flip and cook for 4 minutes more for medium-rare.
5. Meanwhile, slice the potatoes thinly and layer them in a buttered baking dish with cream and grated cheese between layers.
6. Bake the potato gratin at 375°F/190°C for 45 minutes until golden and bubbly.
7. Blanch the green beans in boiling salted water for 3 minutes until tender-crisp.
8. Let the duck rest for 5 minutes, then slice evenly and serve with the gratin and green beans.