Boil the potatoes with their skin on until they are 70-80% ready, then peel and coarsely grate them. Sauté the diced bacon, then add the onions and the garlic and cook it until the latter ones get a golden colour. Mix the bacon, the onion and the garlic with parmesan. Carefully fill the mix into chef’s rings (You don’t want to squeeze them too hard as they would not get thoroughly cooked.) Place the chef’s rings into the oven and toast them at 200°C for 8 minutes until the edges get a golden colour. Season the duck breast with salt, pepper and some thyme leaves. To give more favour to the duck breast (or any other kind of meat), season it at least a day ahead, if you can. If you find that your meat is not spicy enough, you can add seasoning right before or after roasting. Place the duck breast, fat side down, on some fat or oil in a cold skillet to render off the fat and until the skin turns into a golden colour, then turn the breast over and sear it for about 2 minutes. Put a lid on the skillet and let the duck breast rest for a couple of minutes.

Photos: @PixelTaster