Duck Frites with Red Wine Reduction Sauce

Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.

Place the duck breast skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat.

While the duck is cooking, slice the potatoes into french fry shapes.

In a separate pot, heat vegetable oil for deep frying.

Carefully add the potatoes to the hot oil and fry until golden brown and crispy.

Once cooked, remove the fries from the oil and place them in a large mixing bowl.

Immediately season the hot fries with grated Parmesan cheese, salt, and freshly ground black pepper. Toss to combine.

Once the duck skin is crispy and golden brown, flip it over and sear the other side for a minute or two. Cook to your desired doneness.

Remove the duck from the skillet and let it rest on a cutting board.

In the same skillet with the rendered duck fat, add the minced shallots and sliced garlic. Sauté until fragrant.

Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let it reduce by about half.

Pour in the chicken broth and continue to simmer until the sauce has thickened slightly.

Remove the pan from the heat and whisk in the cold, cubed butter until the sauce is glossy and emulsified.

Slice the rested duck breast against the grain.

To serve, plate the Parmesan fries and arrange the sliced duck breast alongside them.

Spoon the red wine reduction sauce over the duck.

Garnish with chopped green onions and serve with mayonnaise for the fries, if desired.