Peel and chop the potatoes into cubes.

Boil the potatoes in salted water until tender.

Pass the cooked potatoes through a food mill or mash them until smooth.

Stir in butter, milk, and cream until the mashed potatoes reach your desired consistency. Season with salt and pepper to taste.

Mark the duck breasts by scoring the skin in a crisscross pattern, being careful not to cut into the meat.

Season the duck breasts with salt and pepper.

In a pan, sear the duck breasts skin-side down until the skin is crispy and golden brown. Flip and cook briefly on the other side until the duck breasts are cooked to your desired level of doneness (keeping them pink on the inside).

Remove the duck breasts from the pan and let them rest.

In a saucepan, sauté chopped shallots until translucent.

Add red wine to the shallots and let it simmer until reduced by half.

Add the duck stock.

Let the sauce simmer and reduce until thickened, then whisk in some butter to finish.

Spread a layer of the purée on each plate.

Slice the duck breasts and arrange them on top of the purée.

Drizzle the duck sauce over the duck and around the plate.

Garnish with fresh herbs and a twist of freshly-ground pepper.