Duck Breast with Garlic Herb Marinade and Sautéed Potatoes

½ cup extra-virgin olive oil
¼ cup red-wine or balsamic vinegar
2 cloves garlic, chopped
2 sprigs fresh rosemary
1 sprigs fresh rosemary, needles removed
coarse sea salt
pepper, freshly ground
1 magret duck breast, boneless, halved, rinsed, patted dry, and skin scored in a 1" crosshatch pattern
6 cloves garlic, 2 chopped, 4 unpeeled
potatoes, diced

In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.

Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.

Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Sauté until potatoes are crispy and golden, 6-8 minutes.

Just before serving, slice duck across the grain into ½" thick slices. Fan out decoratively between two plates.

Garnish each with a rosemary sprig; serve with potatoes.

Makes 2 servings.