Recipe serves 4-6 people

Ingredients
3 cups balsamic vinegar
1 1/2 lbs. Peruvian (purple) potatoes
4 cloves garlic, 2 minced and 2 whole
3/4 cup heavy cream or milk
3/4 stick unsalted butter
1 lb. fresh haricot verts (green beans)
4 oz. olive oil
5 servings of 6 oz. duck breast, skin on
Salt and pepper to taste

Balsamic glaze
Simmer 3 cups balsamic vinegar in a small sauce pan over medium heat until it reduces into thick syrup, about 30 minutes. Set aside to cool to room temperature. Glaze can be made up to 3 days in advance.

Peruvian Potato Puree
Peel the potatoes, quarter them lengthwise and cut them into 1-inch pieces. Place the potatoes and 2 whole garlic cloves in a steamer set over boiling water. Cover them and let them cook for 12 to 15 minutes, or until the potatoes are fork tender. While the potatoes are cooking, heat the cream and butter slowly. Once the cream and butter mixture are heated, place to the side. When ready, push the potatoes and garlic through a ricer or food mill into a large bowl. Mix potatoes together with the cream, butter, salt and pepper until the mixture is smooth.

Haricot Verts
Blanch haricot verts in pot of salted boiling water until they are bright green, about 2 minutes. Place them immediately in a bowl of ice water to stop the cooking. In a hot sauté pan, drop 2 oz. of olive oil and heat until there is white smoke. Toss in the haricot verts and minced garlic. Cook for about 5 minutes and season with salt and pepper to taste.

Pan seared duck breast
With a sharp knife, score a diamond pattern into the skin of the duck.  Season both sides of the duck breast with salt and pepper. Heat up a large sauté pan with olive oil until there is white smoke.  Place the duck breast skin side down and cook until the skin is crispy and golden brown, about 5-6 minutes. Then place into preheated 350 degrees oven for about 12 minutes until cooked medium rare. When the duck is done place on a cutting board skin side up to rest for 5-6 minutes.

Presentation
After duck has rested, slice it on a bias, about ½ inch thick.  Spoon potatoes on the plate and spread in straight line. Shingle the duck breast on the potatoes and place a stack of haricot verts on top. Drizzle with the balsamic glaze and enjoy!