Ingredients
2 lbs. boiling potatoes
4 oz. bacon
4 eggs
1 c. creme fraiche
salt and black pepper
1 c. grated Emmenthal cheese
3 duck breasts, boned
1/2 c. acacia honey
1/2 c. raspberry vinegar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Cook the unpeeled potatoes in boiling salted water until cooked through, but not mushy; drain and reserve. Cut the bacon into thin strips and cook over moderate heat until brown and crisp. Remove with a slotted spoon and reserve. Peel potatoes and pass them through a food mill. Stir in the eggs, creme fraiche, bacon, salt and pepper. Place the mixture in an overproof serving dish and cover with cheese. Preheat oven to 425 degrees F. Score the skin of each duck breast 4 times and roast, skin-side down, for 15 mins; remove from oven and sprinkle with salt and pepper. Roast breasts for 5 mins more. At this time place the potato dish in the oven to bake for 15 mins. Remove the duck from the oven and keep warm. Remove almost all of the fat from the roasting pan; place pan over low heat; stir in honey, vinegar, salt and pepper. Cook, stirring continuously for about 3 mins. Remove potatoes from the oven. Cut the duck into 1/2" slices and serve with sauce and potatoes.