By Chef Benjamin Daire of Alta Restaurant & Wine Bar
6 (8-ounce) duck breasts
Trim the excess duck fat. Season with salt and pepper. Pan-sear duck on fat side for 6 minutes on medium heat; finish in the oven at 350°, 12–15 minutes for medium- rare.
The Mashed Potatoes:
2 pounds Russet potatoes
1 tablespoon salt
1 cup heavy cream
4 tablespoons butter
Cut the potatoes in quarters. Cover with cold salted water. When water boils reduce to simmer. Cover pot, cook til fork tender 10-12 minutes.Strain, return to pot, add cream, butter and mash the potatoes. Season to taste with salt and pepper.
The Green Beans:
1 pound green beans
1 small red onion, chopped
2 cloves garlic, minced
1 pint cherry tomatoes, each cut in half
Boil salted water to blanch the green beans. Cook 3 to 4 minutes or until crisptender, chill them in ice water. Sauté onions with garlic until tender. Add cherry tomatoes and green beans. Season to taste with salt and pepper.
The Caramel Sauce
1 cup granulated sugar
¼ cup cold water
6 tablespoon butter, at room temperature
1 teaspoon salt
½ cup whole milk
½ cup heavy cream
Combine sugar and water in an heavybottomed saucepan over medium-low heat. Cook until deep amber color (7–8 minutes). Remove from heat. Whisk in salt. Carefully whisk heavy cream and milk into the caramel
Arrange plate with mashed potatoes on the bottom, duck breast placed to 1 side, beans and tomatoes to the other side, all drizzled artfully with the sauce.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.