Duck Breast, Flambéed Greengage Plums, Smoked Potato Purée

Preheat the oven to 200°C, or use a grill at high temperature.

Place the potatoes on a baking tray and bake for at least 1 hour. The skin should be slightly burnt to get the smoky aroma. Then remove and let cool slightly.

Peel the cooled potatoes and place them in a saucepan with the cream. Add the salt and wait until the cream starts to boil. Mash with a potato masher, then mix in the butter. For an even silkier texture, you can also pass it through a sieve.