Cranberry-Drizzled Duck

Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and return to pot.

While duck and potatoes cook, place garlic and 2 TBSP butter in a small bowl and microwave on high until butter melts. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and lemon. Halve, peel, and mince shallot until you have ¼ cup.

Add garlic butter and ⅓ cup milk (we sent more) to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. (TIP: Add more milk as needed to give potatoes a creamy consistency.) Cover to keep warm.

Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 TBSP duck fat from pan, then return pan to medium heat. Add shallot and thyme leaves. Cook until shallot is softened, 3 minutes. Add demiglace, cranberry jam, and ¼ cup water, stirring to break up jam. Let simmer until syrupy, about 2 minutes. Stir in a squeeze of lemon. Season with pepper and more lemon (to taste).