Duck Breast Stuffed with Figs and Goat Cheese on Herb Potato Snow and Shallots

Cut pockets with the smallest possible opening in the duck breasts (it is best to have elongated pockets cut by the butcher). Cut the figs and goat cheese into small cubes, mix everything with the fig jam and pour into the duck. Possibly close with toothpicks. Finely chop the chervil, thyme and rosemary.

Peel the potatoes and bring them to the boil. Meanwhile, clarify the butter and skim off the whey that settles on the top. Peel the shallots and sweat them whole in the clarified butter. When they turn lightly brown, sprinkle with 2 tablespoons of sugar and caramelize, then deglaze with red wine and duck stock. Take the shallots out of the pan and keep warm, simmer the red wine stock over a low heat.

In the meantime, cut into the skin of the duck lengthways (only cut into the fat, the meat must not be damaged!), Sear for 1-2 minutes on each side, season with salt and pepper. Then, depending on the thickness, finish cooking in the oven at 180 degrees for 10-15 minutes (the duck should still be slightly pink on the inside.)

Mix the flour and clarified butter into a roux when cold, pour over the warm red wine stock and stir well. Then add red wine and duck stock. Stir in the cream towards the end and season to taste with salt, pepper and sugar.

For the potato snow, heat the chopped herbs in a little clarified butter. Press the potatoes through a potato press, arrange on the plate and pour herbs over them.

Take the duck out of the oven, cut once and serve as well. Put the red wine sauce on the plates and drape 4-5 shallots on top.