To serve: Arrange pieces of duck, skin side down, in a nonstick skillet, and cook over high heat for 1 minute. Reduce heat to med., and cook for 12-15 minutes. Place a piece of duck in the center of each of 8 plates, arrange potatoes and shallots around the duck, and coat with warm sauce. Sprinkle on chives and serve.
Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin
