Burgundian Duck Supper

1. FINAL MENU

• Name of the meal: Burgundian Duck Supper
• Cuisine type: French
• Serve time: 17:00

This menu pairs a medium‑rare roasted magret with a concentrated cherry and red‑wine reduction — a Burgundian leaning accompaniment that brings depth and a hint of sweet‑tart fruit. Pommes sarladaises crisped in fat and garlic give a textural counterpoint, haricots verts with almonds keep the plate bright and child‑friendly, and chèvre chaud on baguette offers a warm, shareable starter. The pacing is arranged so the duck rests while the starches and toasts finish, delivering all components hot and at their intended textures at 17:00.

• Chèvre chaud sur baguette
• Magret de Canard Rôti
• Sauce aux cerises et vin rouge (for the magret)
• Pommes Sarladaises (pan‑fried potatoes in duck fat)
• Haricots Verts aux Amandes
• Sparkling Apple Spritz (kid drink)
• Beaujolais Villages, 1 bottle (adult beverage pairing)

2. FULLY EXECUTABLE RECIPES

Chèvre chaud sur baguette

Equipment

• Oven with broil setting (or grill/broiler)
• Baking sheet
• Small sharp knife
• Pastry brush or spoon

Ingredients

• Baguette, 1 medium (≈250 g), sliced into 8 rounds
• Goat cheese log (chèvre), 200 g, sliced into eight 1.5 cm rounds
• Unsalted butter, 10 g
• Honey, 40 g (2 tbsp)
• Fresh thyme sprigs, 4 (optional garnish)

Practical substitutions

• If goat chèvre unavailable: soft goat-style log or mild soft chèvre-style cheese (same weight).

Cooking / Baking

• Broil/grill at high setting (broiler ~top element) — use oven broiler.

Total cook time

• 8 minutes (active assembly and broil)

Instructions

1. Remove cheese from fridge. Place oven rack 10–12 cm (4–5 in) from broiler element and preheat broiler to high (or preheat grill).
2. Arrange baguette rounds on a baking sheet. Lightly brush tops with melted butter (10 g).
3. Place one slice of goat cheese on each baguette round. Drizzle evenly with honey (40 g total).
4. Slide under broiler for 4–6 minutes until cheese softens and just begins to brown at edges. Watch constantly to avoid burning.
5. Remove, top each with a tiny thyme leaf if using, and transfer to a platter to bring to the table. Serve immediately at 17:00.

Magret de Canard Rôti

Equipment

• Oven, preheated to 200 °C (convection off)
• Small roasting tray or shallow ovenproof pan (20 x 30 cm)
• Sharp knife
• Instant‑read thermometer

Ingredients

• Duck magret breasts with skin, 2 pieces (approx. 700–800 g total; ~350–400 g each)
• Coarse sea salt (kosher), 10 g
• Ground black pepper, 2 g (½ tsp)

Practical substitutions

• If magret unavailable: whole boneless duck breast substitutes are acceptable but weight and cook time may vary.

Cooking / Baking

• Roast at 200 °C until internal temperature reaches 57 °C for medium‑rare (expect ~18–25 min depending on thickness). Rest 10–15 minutes tented.

Total cook time

• 35 minutes (10 min prep + ~20 min roast + 15 min rest overlaps other steps)

Instructions

1. Score the skin of each magret in a shallow diamond pattern without cutting into the meat (use a sharp knife). Pat dry.
2. Season both sides evenly with 10 g sea salt and 2 g ground black pepper.
3. Preheat oven to 200 °C. Place magrets skin‑side up on a small roasting tray.
4. Put tray in the oven and roast 18–25 minutes until an instant‑read thermometer inserted into the thickest part reads 57 °C for medium‑rare. Exact time varies by thickness; plan for ~20 minutes.
5. Remove magrets from oven at target temp, transfer to a cutting board, tent loosely with foil and rest 10–15 minutes (resting may overlap other steps). Slice to serve after resting; spoon sauce across slices at the table.

Sauce aux cerises et vin rouge (Cherry & Red‑Wine Reduction)

Equipment

• Small saucepan (1.5–2 L)
• Wooden spoon
• Measuring jug

Ingredients

• Dry red wine for cooking, 200 ml
• Fresh or frozen pitted cherries, 200 g
• Shallot, finely minced, 1 small (≈50 g)
• Chicken stock (or low‑salt vegetable stock), 100 ml
• Granulated sugar, 12 g (1 tbsp)
• Unsalted butter, cold, 25 g (to finish)
• Fine sea salt, 1 g (a pinch)

Practical substitutions

• If cherries are not in season: use 150 g jarred tart cherries, drained; reduce sugar by 2–3 g.

Cooking / Baking

• Sauté then reduce, medium heat; final finish with butter to gloss.

Total cook time

• 20 minutes (active)

Instructions

1. When duck goes into the oven, heat a small saucepan over medium heat.
2. Add 10 g of the butter (from total 25 g) and the minced shallot; sweat 1–2 minutes until translucent (do not brown).
3. Add the red wine (200 ml) and sugar (12 g). Bring to a simmer and reduce by about one‑third, 8–10 minutes.
4. Add cherries (200 g) and chicken stock (100 ml). Simmer gently, stirring, until sauce thickens to a glossy coating consistency, ~6–8 more minutes.
5. Remove from heat and whisk in the remaining cold butter (15 g) in two additions to emulsify. Season with 1 g salt.
6. Keep warm off the heat and rewarm briefly if necessary immediately before serving with sliced duck. Sauce should be ready when duck rests (by 16:45).

Pommes Sarladaises

Equipment

• Large heavy skillet or cast‑iron pan (26–28 cm)
• Chef’s knife
• Mandoline or sharp knife
• Large bowl
• Paper towels

Ingredients

• Yukon Gold potatoes (or Charlotte), 800 g, peeled and cut into 3–4 mm slices
• Duck fat, 50 g (or unsalted butter, 50 g) — see substitution below
• Garlic, 4 cloves (≈12 g), sliced thin
• Flat‑leaf parsley, 20 g, finely chopped
• Fine sea salt, 10 g (≈2 tsp)
• Ground black pepper, 2 g (½ tsp)

Practical substitutions

• If duck fat is not available: use unsalted butter, 50 g. If using olive oil or vegetable oil, add 10 g butter at the end for flavor.

Cooking / Baking

• Pan fry on medium to medium‑low heat until golden and crisp, total active pan time ~30–35 minutes.

Total cook time

• 35 minutes (active: 5 min heat + ~30 min frying; intermittent turning)

Instructions

1. Rinse potato slices in cold water until water runs clear to remove excess starch; drain and pat completely dry on paper towels.
2. Heat the skillet over medium heat. Add duck fat (50 g) and let it melt and come to shimmering (1–2 minutes).
3. Add sliced potatoes in a single large layer. Sprinkle with 8 g of salt and 2 g pepper. Turn heat to medium‑low so potatoes cook through without burning, cover with a lid for the first 8–10 minutes to soften centers, then remove lid.
4. After 10 minutes, add sliced garlic around the pan edges so it fries gently (do not burn). Every 3–5 minutes, turn and flip potatoes with a spatula to form an even golden crust; total pan time ~25–30 minutes. Adjust heat down if browning too quickly.
5. When potatoes are deeply golden and crisp, remove from heat, toss with chopped parsley (20 g) and remaining 2 g salt if needed. Keep warm and finish final crisping for 1–2 minutes just before plating so they are served hot at 17:00.

Haricots Verts aux Amandes

Equipment

• Medium saucepan with lid
• Small skillet
• Colander
• Tongs

Ingredients

• Haricots verts (thin green beans), 400 g, trimmed
• Unsalted butter, 20 g
• Sliced almonds, 40 g
• Fine sea salt, 4 g (¾ tsp)
• Ground black pepper, 1 g (¼ tsp)

Practical substitutions

• Use standard green beans (haricot vert sub) — cook 1–2 minutes longer.

Cooking / Baking

• Blanch then sauté for texture; total active time ~10 minutes.

Total cook time

• 10 minutes

Instructions

1. Bring a medium saucepan of salted water to a rolling boil (add 2 g salt to water).
2. Add trimmed haricots verts and blanch 3–4 minutes until just tender‑crisp.
3. Drain in a colander and immediately plunge into ice water if not finishing immediately; for this plan, drain and leave to steam dry briefly.
4. In a small skillet over medium heat, toast sliced almonds (40 g) until they begin to color, 2–3 minutes; remove and set aside.
5. In the same skillet, melt butter (20 g) over medium heat, add drained beans and sauté 1–2 minutes to coat and reheat. Toss in toasted almonds, season with 4 g salt and 1 g pepper, and keep warm until plating.

Sparkling Apple Spritz (kid drink)

Equipment

• Pitcher or large jug
• Glasses
• Spoon

Ingredients (total for 4 servings)

• Sparkling apple cider (non‑alcoholic), 1.0 L
• Fresh mint sprigs, 8
• Lemon slice for garnish — 4 thin slices (optional)

Practical substitutions

• If sparkling apple cider unavailable: sparkling pear juice or chilled apple juice topped with soda water (750 ml juice + 250 ml soda).

Cooking / Baking

• No cooking.

Total cook time

• 5 minutes assembly

Instructions

1. Chill apple cider before service.
2. Pour 250 ml per glass over ice if desired, add 1–2 mint sprigs per glass, and garnish with a lemon slice if using. Serve chilled.

Beaujolais Villages (adult beverage pairing)

Equipment

• Wine opener
• Wine glasses

Ingredients

• Beaujolais Villages red wine, 1 bottle (750 ml)

Cooking / Baking

• No cooking. Serve lightly chilled (12–14 °C).

Total cook time

• 0 minutes

Serving notes

• Open at table or a few minutes before service. Do not use this bottle in cooking (sauce uses a separate 200 ml of cooking wine listed in Dry Goods).

3. LINEAR TIMELINE (16:15–17:00)

• 16:15: Magret de Canard Rôti — Preheat oven to 200 °C. Score duck skin, pat dry, season both sides with 10 g sea salt and 2 g pepper; set on small roasting tray skin‑side up. (This is earliest mandatory action.)
• 16:20: Pommes Sarladaises — Peel and thinly slice 800 g potatoes (3–4 mm). Rinse slices under cold water until water runs clear; drain and dry on towels.
• 16:25: Magret de Canard Rôti — Place tray in preheated oven to roast (target internal 57 °C). Start an instant‑read thermometer in the thickest magret; roast ~20 minutes.
• 16:25: Sauce aux cerises et vin rouge — While duck roasts, heat 1 small saucepan over medium, melt 10 g butter, sweat 1 minced shallot 1–2 minutes, add 200 ml cooking red wine and 12 g sugar; simmer and reduce.
• 16:25: Pommes Sarladaises — Meanwhile heat a large skillet over medium and melt duck fat (50 g). Add the dried potato slices in a large layer, sprinkle 8 g salt + 2 g pepper; cover and cook on medium‑low the first 8–10 minutes to soften.
• 16:35: Pommes Sarladaises — Remove lid, add sliced garlic around the pan edges, continue frying uncovered, turning potatoes every 3–5 minutes to build a deep golden crust (ongoing process).
• 16:38: Sauce aux cerises et vin rouge — Add 200 g cherries and 100 ml chicken stock to reduced wine; simmer and reduce until glossy, 6–8 minutes.
• 16:43: Sauce aux cerises et vin rouge — Finish sauce by whisking in remaining cold butter (15 g) off the heat, season with 1 g salt; keep warm off the stove.
• 16:45: Magret de Canard Rôti — Remove magrets from oven when thermometer reads 57 °C. Transfer to cutting board, tent with foil and allow to rest 10–15 minutes (carryover rest). Oven is free.
• 16:46: Haricots Verts aux Amandes — Bring a pot of water to boil (if not already hot), blanch 400 g haricots verts 3–4 minutes, drain.
• 16:48: Haricots Verts aux Amandes — In a small skillet, toast 40 g sliced almonds 2–3 minutes, remove; melt 20 g butter, sauté drained beans 1–2 minutes to finish, toss with almonds, season with 4 g salt and 1 g pepper. Keep warm.
• 16:50: Pommes Sarladaises — Continue turning potatoes and crisping; by now centers softened and edges browning. Taste one piece for doneness; adjust heat to avoid burning.
• 16:52: Chèvre chaud sur baguette — Arrange baguette slices on baking sheet, top with goat cheese rounds, drizzle honey; place under broiler.
• 16:53: Chèvre chaud sur baguette — Broil 4–6 minutes until cheese softens and edges just brown; watch constantly.
• 16:55: Pommes Sarladaises — Final crisping stage: increase heat slightly and turn each potato to develop color; after 3–5 minutes final crisping, remove from heat and toss with 20 g chopped parsley.
• 16:58: Magret de Canard Rôti — Carve magret across the grain into slices; arrange on warm platter. Reheat sauce briefly if needed and spoon over slices. Keep warm to serve.
• 16:59: Chèvre chaud sur baguette — Remove toasting tray from broiler, transfer to serving plate.
• 17:00: All components — Plate/present: place carved magret with sauce, add pommes sarladaises and haricots verts to plates. Pour sparkling apple spritz for kids and open/pour Beaujolais for adults. Serve exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Shallot, 1 small (≈50 g)
• Garlic, 4 cloves (≈12 g)
• Fresh cherries (pitted) 200 g
• Flat‑leaf parsley 20 g
• Haricots verts (thin green beans) 400 g
• Baguette, 1 medium (≈250 g)
• Fresh thyme sprigs 4
• Fresh mint sprigs 8

Meat / Seafood

• Duck magret breasts, 2 pieces (≈700–800 g total)

Dairy

• Unsalted butter, 55 g ⁺
• Goat cheese log (chèvre), 200 g

Dry Goods / Pantry

• Dry red wine (for cooking), 200 ml
• Duck fat, 50 g (substitute unsalted butter 50 g)
• Chicken stock, 100 ml
• Granulated sugar, 12 g
• Fine sea salt, 25 g ⁺
• Ground black pepper, 5 g ⁺
• Sliced almonds, 40 g
• Honey, 40 g
• Yukon Gold potatoes (or Charlotte), 800 g

Drinks

• Sparkling apple cider (non‑alcoholic), 1.0 L
• Beaujolais Villages red wine, 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table‑side items: extra cherry preserves or additional honey for chèvre; cracked black pepper and extra parsley for potatoes at table.
• Global substitutions: if duck fat is unavailable, use unsalted butter 50 g for Pommes Sarladaises (listed as substitution). If fresh cherries unavailable, use 150 g jarred tart cherries, drained, and reduce sugar by 2–3 g.
• Child‑safety notes: broiler operation and hot pans present burn risk — keep children away from the oven and stovetop during 16:50–17:00. Carving hot duck requires caution; rest briefly and use a stable cutting board.
• Explicit timeline risk(s): the tightest execution window is 16:25–17:00 when duck roasting/sauce reduction, long‑cook potatoes, final blanch/sauté of beans, and broiling of chèvre overlap. This block requires simultaneous attention to two burners + saucepan + oven. Missing an action or starting a step late can cascade and cause components to finish too early or burn.
• Practical mitigation mindset: mise en place is essential — have potatoes sliced and dried, cherries and shallot measured, butter cold and cut, and almonds ready before 16:15. Keep a timer for 3–5 minute turning intervals for potatoes and for broiling; use two burners and a small saucepan for sauce so work can occur in parallel. If you see the sauce reducing too fast, lower heat immediately; if potatoes are browning too quickly, lower heat and cover briefly.
• You can start as late as 16:15 for a 17:00 serve.