Serves 4

4 boneless duck breast halves, skin scored in cross hatch pattern
Salt and black pepper
½ cup shallots, finely diced
4 sprigs fresh thyme
1 bay leaf
¾ cup Davis Estates red wine
½ cup dried figs, diced
1 cup chicken broth
2 tablespoons cold unsalted butter

Hasselback Potatoes
8 tablespoons (1 stick) butter, softened
½ cup extra-virgin olive oil
⅓ cup finely chopped chives
1 teaspoon thyme, chopped
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Roasted Carrots
3 bunches baby carrots
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1 tablespoon finely chopped parsley


Pat the duck breasts dry with paper towels and season with salt and pepper. Heat a medium sized nonstick skillet over medium heat until hot. Add the duck breasts, skin side down, lower the heat to low, and cook until the fat begins to render, about 5 minutes, drain off 2 to 3 tablespoons of this fat to start potatoes. Continue to cook skin side down, until most of the fat has rendered and the skin is deep golden and crisp, 15 – 20 minutes (if after 10 minutes skin is not browning adjust heat to medium). Flip the duck breasts over and continue to cook until the center of the breasts are medium-rare and measure 125 degrees on a meat thermometer, 2 to 5 minutes. Transfer the duck to a cutting board and tent with foil and let rest for 5 to 10 minutes. Reserve fat from skillet, leaving about a tablespoon in skillet. Add the shallots and cook over medium-high heat until softened, 2 to 3 minutes. Add the wine, thyme, bay leaf and dried figs and cook until the liquid has reduced to a syrupy consistency, about 5 minutes. Add the chicken broth and cook until the sauce has thickened and measures about 1 cup, about another 5 minutes. Remove thyme sprigs and bay leaf. Place sauce in blender and blend until smooth, then whisk butter into the sauce and adjust seasoning if needed.

Hasselback Potatoes
Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives, thyme and some salt and pepper in a small bowl. Place two chopsticks or wooden spoons flat on a cutting board with a potato between the handles. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

Roasted Carrots
Preheat the oven to 400°. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, and thyme. Spread in an even layer on a sheet tray. Bake for 10- 12 minutes until just tender. Sprinkle with parsley and serve.

Courtesy of Mark Caldwell, Executive Chef Davis Estates