Cranberry Thyme Duck

Meanwhile, wash and dry all produce. Peel, then dice potatoes into ½-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, about 15 minutes. Drain.

Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; discard stems. Mince garlic. Halve tomatoes and lemon. Halve, peel, and mince shallot until you have ¼ cup (½ cup for 4; use any remaining shallot as you like).

Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used to cook potatoes over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add potatoes, ⅓ cup of milk (⅔ cup for 4), salt, and pepper. Mash until smooth and creamy. (TIP: Add more milk, as necessary, until potatoes reach a creamy consistency.) Cover to keep warm.

Once duck has finished cooking, transfer to a cutting board to rest. Wipe out pan, then return to medium heat with a drizzle of oil. Add minced shallot and thyme. Cook until shallot is softened, about 3 minutes. Add demi-glace, jam, and ¼ cup water (⅓ cup for 4 servings), stirring to break up jam. Let simmer until thick and glossy, about 2 minutes (2-3 minutes for 4). Stir in a squeeze of lemon juice. Season with pepper and more lemon juice (to taste).