Duck with Potato Pancakes and Fruit Sauce

For the potato pancakes: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, let cool slightly, then press through a potato ricer into a bowl and add the potato starch, egg yolks, butter and cream, season with salt, pepper and nutmeg.

For the duck: Meanwhile, working over a bowl to catch the juice, with a paring knife, follow the curve of the fruit and remove the peel and white pith from the oranges. Cut in between the membranes to release the fruit. Squeeze the juice from the shells into the bowl. Rinse and quarter the apples, remove seeds and cut into small diamonds.

Peel the onions, halve lengthwise and cut into wedges.

Make several cuts into the skin of the duck breasts at an angle and season the duck all over with salt and pepper.

Preheat the oven to 200°C (approximately 390°F). Heat the oil over high heat in an ovenproof skillet and saute the duck breasts skin side down until golden brown. Turn the duck over,place the pan in the oven and cook until the duck is medium (pink), about 15 minutes, turning the duck skin side down after 10 minutes.

Remove the duck breasts from the pan and keep warm.

Saute the onions in the duck fat until translucent. Pour in broth and orange juice, bring to a boil and cook until reduced by 1/3.  In a bowl, mix the cornstarch with a little water until smooth, stir into the sauce and bring to a boil, stirring until lightly thickened, about 1 minute. 

Place the potato mixture on floured surface and roll into a log and cut off 1 cm (approximately 3/8-inch) thick slices.

Heat the butter in a skillet and working in batches, saute the potatoes over medium heat until golden brown on both sides, 3-4 minutes. Keep the finished pancakes warm while you prepare the rest.

Stir the currants, orange segments and apple diamonds into the sauce and gently heat.