1. DUCK JUS WITH CRANBERRY

• Browning – In a casserole, sear the duck leg skin-side down, without fat, until golden brown.

• Add vegetables – Add the carrot, onion, and half of the garlic. Sauté until lightly caramelized.

• Seasoning – Add the clove, thyme, and one bay leaf. Season with fleur de sel and pepper.

• Deglaze – Pour in the red wine, scraping the bottom to collect the fond.

• Simmer – Add water to cover and cook gently for about 1 hour.

• Strain – Pass through a chinois to obtain a clear, rich base.

• Add cranberry juice and bring to a simmer.

• Thicken – Dilute cornstarch in a little cold water, pour into the boiling jus, and stir until slightly thickened.

• Finish with butter – Off the heat, whisk in cold butter in small cubes for a glossy, balanced sauce.

2. ROASTED CORN CREAM

• Sweat shallots – In a saucepan, sweat the shallots and a bit of minced garlic without coloring.

• Add corn – Add the kernels, season with fleur de sel, pepper, and turmeric.

• Deglaze – Pour in the white wine and reduce almost completely.

• Cook – Add water to cover and simmer for about 15 minutes.

• Blend – Add the Crème d’Isigny, then blend until smooth and creamy.

• Strain if needed – Pass through a fine chinois for a silky texture.

3. MASHED POTATOES WITH ROASTED CHESTNUTS

• Cook potatoes – Place the potato pieces in a saucepan of cold salted water with one bay leaf and half of the remaining garlic. Simmer for about 30 minutes.

• Drain and mash – Pass through a ricer or mash until smooth.

• Add hot milk – Gradually stir in the hot milk until creamy.

• Add butter – Incorporate 100 g butter and adjust texture if necessary.

• Season – Add fleur de sel and pepper to taste.

• Prepare chestnuts – In a pan, sauté the chestnuts in 20 g butter until lightly golden.

• Final assembly – Mix part of the chestnuts into the mashed potatoes and keep the rest for plating.

4. ROASTING THE DUCK BREASTS

• Score the duck breast skin without cutting into the meat.

• Place the breasts skin-side down in a hot pan.

• Cook for about 3 minutes on the skin side until golden and crisp.

• Flip and cook 2–3 minutes on the meat side.

• Transfer to the oven for 2 minutes, then rest for 8 minutes.

• Return to the oven for another 2 minutes before serving.

• Slice just before plating.