The Architect's Pavé with Espresso Reduction

Step by step

Instructions

1. 1

   **For the Architect's Pavé:** Preheat oven to 375°F (190°C). Grease a small baking dish (e.g., 8x4 inch loaf pan or 6x6 inch square pan) and line with parchment paper, leaving an overhang.

2. 2

   Peel the potatoes and slice them very thinly, ideally with a mandoline, to a consistent thickness (about 1/16 inch or 2mm).

3. 3

   In a large bowl, whisk together the heavy cream, minced garlic, fresh thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the sliced potatoes and toss gently to coat thoroughly.

4. 4

   Layer the potato slices tightly in the prepared baking dish, creating neat, even layers. Press down firmly after every few layers to remove air pockets. Pour any remaining cream mixture over the top.

5. 5

   Cover the dish tightly with foil. Bake for 60-75 minutes, or until the potatoes are very tender when pierced with a knife.

6. 6

   Remove from oven. Place a piece of parchment paper directly on top of the potatoes, then weigh it down with something heavy (like a smaller baking dish with cans) to press the pavé for at least 30 minutes, or ideally for several hours (or overnight) in the refrigerator once cooled. This compresses the layers into a solid block. Once pressed, slice the pavé into serving portions (e.g., small squares or rectangles). You can pan-fry these slices just before serving for a crispy exterior, or simply warm in the oven.

7. 7

   **For the Espresso & Red Wine Reduction:** In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until softened and translucent, about 3-5 minutes.

8. 8

   Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 8-10 minutes.

9. 9

   Stir in the beef broth and espresso powder. Continue to simmer gently, reducing the sauce by about half again until it lightly coats the back of a spoon, about 10-15 minutes.

10. 10

    Remove from heat. Whisk in the remaining 1 tablespoon of cold cubed butter until fully incorporated and the sauce is glossy. Season with salt and pepper to taste. Keep warm over very low heat, or rewarm gently before serving.

11. 11

    **For the Seared Duck Breast:** Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

12. 12

    Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium-low and slowly render the fat, allowing the skin to crisp up and become golden brown, about 8-12 minutes. Pour off excess fat periodically.

13. 13

    Flip the duck breasts and sear the meat side for 2-3 minutes. If the breasts are thick, transfer the skillet to the preheated 375°F (190°C) oven for 5-7 minutes, or until desired doneness (internal temperature for medium-rare is 130-135°F / 54-57°C).

14. 14

    Remove from oven and let the duck breasts rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

15. 15

    **To Serve:** Place a warmed slice of Architect's Pavé on a plate. Arrange slices of rested duck breast alongside. Spoon a generous amount of the Espresso & Red Wine Reduction over the duck and around the plate. Garnish with fresh parsley or chives.