Pan-Seared Duck Breast with Port Wine Reduction and Root Vegetable Gratin

Preheat oven to 425°F (220°C). Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Using a mandoline or sharp knife, thinly slice 2 medium carrots, 2 medium parsnips, and 2 small Yukon gold potatoes. Mince 2 garlic cloves and finely chop 1 medium shallot.

In a small bowl, whisk together 1/2 cup heavy cream, minced garlic, leaves from 1 sprig of thyme, 1/8 tsp nutmeg, and 1/4 tsp each salt and pepper.

Lightly oil 4 small gratin dishes or one medium baking dish. Layer the sliced vegetables, alternating between carrots, parsnips, and potatoes. Pour the cream mixture over the vegetables and sprinkle with 1/3 cup grated Gruyère cheese.

Place the gratin in the oven and bake for 15 minutes until bubbling and golden brown.

Meanwhile, heat a cold, heavy-bottomed skillet over medium heat. Place duck breasts skin-side down in the dry pan and cook for 6-8 minutes until the skin is crisp and golden, and most of the fat has rendered.

Turn the duck breasts over and cook for another 2-3 minutes for medium-rare. Transfer to a cutting board, tent with foil, and rest for 5 minutes.

Pour off all but 1 tbsp of duck fat from the pan. Add 1 medium chopped shallot and sauté for 1 minute until translucent.

Add 1/2 cup port wine to the pan, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.

Add 1/4 cup chicken stock and leaves from 1 sprig of thyme. Reduce by half again, about 2 minutes.

Remove from heat and whisk in 2 tbsp cold butter, one piece at a time, until the sauce is glossy. Season with remaining salt and pepper to taste.

Slice the duck breasts thinly against the grain. Serve with the root vegetable gratin and drizzle with port wine reduction.