Duck Breast and Clafouti

Duck Breast
1 breast each
Foie Gras 1 oz
Cherry Sage Chaflouti 1 each
Chard 2 oz
Duck Stock and Foie Emulsion 1 oz
Cherry Vanilla Gastrique 1 oz

1. In a sauté pan place seasoned duck breast skin side down and cook slowly as to allow the fat to render out of the breast.
2. Flip the breast after five minutes and cook 3 more minutes on high.
3. Remove from heat and let it rest.
4. Heat the Clafouti in the oven and set aside.
5. in a sauté pan sear both sides of the foie gras till golden brown, remove from the pan and sauté the chard in the drippings.

Place Clafouti in the center of the plate
Pile the Chard on top of the Chaflouti
Slice the breast and fan it around the chard and place foie on top
Drizzle both sauces around the duck

Clafouti
Flour 6 oz
Sugar, Granulated 15 oz
Milk, whole 30 oz
Egg, Whole 12 oz
Sage, Fresh, Chopped 2 Tbsp
Cherries, Dried 3 Tbsp
Shallots 1 Tbsp

1. Sift flour and sugar with salt and pepper.
2. In a separate bowl beat eggs and milk.
3. Combine all ingredients.
4. Place in a shallow dish and bake on 400 until liquid sets and it starts to brown.