Duck breast is one of those rare items, in that it's an incredible comfort food, but at the same time it definitely feels like a little bit of luxury. This recipe pairs it with the classic French Dauphinoise, and then one of the easiest sauces you'll ever make. Duck Breast with Potato Dauphinoise and a redcurrant and Dijon Sauce Juicy duck breast, classic potato gratin, and a zingy sauce that takes everything to another level 4 large duck breasts1 kg maris piper or similar potato (peeled, thinly sliced)2 cloves garlic (peeled and finely chopped)500 ml whole milk400 ml double cream1 tsp freshly grated nutmeg100 g unsalted butter (sliced)1 sprig rosemary1 sprig thyme2 cloves garlic (peeled)200 ml white wine4 tsp redcurrant jelly2 tsp…