Gratin Dauphinois with Pan-Seared Duck Breast Creamy Baked Potatoes with Seared Duck

Preheat the oven to 180°C.

Peel the potatoes and slice them thinly (about 3 mm thick) using a mandoline or sharp knife. Place slices in a bowl of cold water to prevent browning.

Rub the inside of a medium baking dish with the cut side of a garlic clove, then butter the dish. Arrange the potato slices in overlapping layers, seasoning each layer with a pinch of salt, pepper, and nutmeg.

Pour the heavy cream over the potatoes, ensuring they are mostly submerged. Sprinkle the remaining minced garlic and thyme on top. Bake for 35–40 minutes until the top is golden and the potatoes are tender when pierced with a knife.

While the gratin bakes, score the duck breast skin in a crosshatch pattern, season both sides with salt and pepper. Place skin-side down in a cold skillet, then heat over medium heat for 8–10 minutes until the skin is deep golden and crispy.

Flip the duck breast and cook for 3–4 minutes for medium-rare (internal temperature 55°C) or 5–6 minutes for medium (60°C). Transfer to a cutting board and rest for 5 minutes.

While the duck rests, bring a small pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until bright green and tender-crisp. Drain.

Slice the duck breast against the grain. Serve a portion of gratin, a few slices of duck, and a side of green beans.