Duck Breast, Flambéed Plums, Smoked Mashed Potatoes

INSTRUCTIONS FOR SMOKED MASHED POTATOES

• 1
  Preheat the oven to 200°C or use a grill and heat it to a high temperature.
• 2
  Place the potatoes on a baking sheet and bake in the oven or on the grill for at least 1 hour. The skin on the potatoes should be slightly charred. Then remove the potatoes and let them cool slightly.
• 3
  Peel the cooled potatoes and place them in a pot with the cream. Add salt and wait for the cream to start boiling. Mash the potatoes into a puree using a masher and whisk in the butter. For an even smoother consistency, you can pass the puree through a fine sieve.

INSTRUCTIONS FOR DUCK BREAST

• 1
  Clean the duck breasts of any membranes. Score the skin and salt thoroughly on each side.
• 2
  Place the breasts skin-side down in a dry cold pan and start searing. Cook until the skin is golden brown, then turn the meat over.
• 3
  Add a piece of butter, fresh herbs, and garlic to the pan. Cook for another minute. Use a spoon to baste the meat with the drippings from the pan while searing.
• 4
  Then remove the duck breasts from the pan and let them rest for at least 10 minutes.

INSTRUCTIONS FOR FLAMBÉED PLUMS

• 1
  Halve the plums, remove the pits, and place them in a bowl. Add sugar and wine and mix well. Let the marinated plums rest in the refrigerator for at least 30 minutes.
• 2
  Put a piece of butter in the pan. Add the marinated plums cut-side down, lightly sear them, and then turn them over. Pour the wine in which the plums were marinated into the pan. Bring it to a boil and reduce it by half. Then pour a shot of slivovitz into the pan and ignite the alcohol. Once the flame goes out, you can remove the pan from the heat.