Duck breast, flambéed plums, smoked mashed potatoes

INSTRUCTIONS FOR SMOKED MASHED POTATOES

• 1
  Preheat the oven to 200°C or heat a grill to 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 potato skins should be slightly burnt. Then remove the potatoes and let them cool slightly.
• 3
  Peel the cooled potatoes and place them in a saucepan with the cream. Add salt and wait until the cream starts to boil. Mash the potatoes into a purée using a potato masher and whisk in the butter. For an even finer consistency, you can pass the purée through a fine sieve.

INSTRUCTIONS FOR DUCK BREAST

• 1
  Clean the duck breasts of membranes. Score the skin and season generously with salt on each side.
• 2
  Place the breasts skin-side down in a dry, cold pan and begin to render. Cook until the skin is golden brown, then flip the meat.
• 3
  Add a knob of butter, fresh herbs, and garlic to the pan. Cook for another 1 minute. Baste the meat with the pan drippings using a spoon while cooking.
• 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, pit them, and place them in a bowl. Add sugar and wine and mix everything well. Let the marinated plums rest in the refrigerator for at least 30 minutes.
• 2
  Add a knob of butter to the pan. Add the marinated plums cut-side down, lightly sear them, then flip them to the other side. Pour the wine in which the plums were marinated into the pan. Bring it to a boil and reduce by half. Then pour a shot of slivovice into the pan and ignite the alcohol. Once the flame extinguishes, you can remove the pan from the heat.