Ricotta Mashed Potatoes:
- 1½ pounds Yukon gold potatoes peeled and quartered
- ½ cup ricotta cheese
- ½ cup whole milk plus more, as necessary
- 2 tablespoons butter
- ½ teaspoon nutmeg plus more as desired
- ½ teaspoon white pepper
- Salt to taste
- 2 Moulard magret duck breasts skin scored and breasts seasoned all over with salt and pepper
- Salt and pepper to taste
- 2 teaspoons reserved duck fat
- 3 tablespoons butter divided
- 1 shallot peeled and minced
- ½ cup lingonberry jam
- 1 lemon juiced
- 2 teaspoons sugar
- ¼ cup water
- 1 shallot peeled and thinly sliced into rounds
- 4 ounces arugula
- Salt and pepper
Prepare the Potatoes:
Cover the diced Yukon gold potatoes with water and add salt. Bring to a boil and cook for 25 minutes until very soft. Drain into a colander and transfer to a large bowl.
Add the ricotta, milk, butter, nutmeg, and white pepper to the bowl and use a hand mixer or potato masher to blend until smooth and creamy. If desired, add a few splashes more of milk until desired consistency is reached. Taste and season with salt. Add more nutmeg or white pepper to taste, as desired. Keep the potatoes warm as you prepare the rest of the meal.
Start the Duck:
Place the duck breasts, skin-side down, in a skillet (ensuring that there is enough room for both of them without them touching each other). Turn the heat to medium-low and cook for 10-15 minutes until the skin is very deep, golden brown and the fat has rendered out. As you cook the duck skin, use a spoon to remove some of the duck fat and transfer to a heat-proof bowl.
Flip the duck breasts and cook an additional 7-10 minutes or until an instant-read thermometer reaches 140ºF when inserted at the thickest part of the duck breast. Transfer to a wooden cutting board and cover with foil. Rest for 10 minutes before slicing.
Prepare the Lingonberry Sauce:
While the duck is cooking, prepare the lingonberry sauce. Heat 1 tablespoon butter and two teaspoons of the reserved duck fat in a saucepan over medium heat. Add the shallot and cook for 2-3 minutes until softened.
Add the lingonberry jam, lemon juice, ¼ water, and sugar and bring to a boil. Reduce heat and simmer for 10 minutes until thickened. Once thickened and reduced, turn off the heat. Mount the butter into the sauce and stir until emulsified and glossy. Set aside.
Cook the Arugula:
Immediately after the lingonberry sauce is cooked, prepare the arugula. Remove all but a tablespoon or two of duck fat from the skillet and transfer to the heatproof bowl.
Turn the skillet to medium heat and add the sliced shallot. Cook for 2 minutes until softened.
Add the arugula and cook for 3-4 minutes until mostly wilted. Turn off the heat and allow the residual heat to cook the arugula the rest of the way. Season with salt and pepper.
Divide the mashed potatoes between shallow bowls. Pile the arugula on top and arrange the sliced duck breast on top. Spoon the lingonberry sauce on top. If you like, sprinkle a touch of nutmeg on top of the mashed potatoes and garnish with just a hint of flaky sea salt on top of the lingonberry sauce. Enjoy!
Calories: 547kcal | Carbohydrates: 52g | Protein: 32g | Fat: 25g | Sodium: 255mg | Fiber: 6g | Sugar: 15g | Vitamin C: 60mg