Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Cover to keep warm until ready to mash.

While potatoes cook, halve, core, and thinly slice half the apple (whole apple for 4 servings). Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan.

Open package of duck* and drain off any excess liquid. Pat dry with paper towels.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add duck, skin sides down; cook until crisped and golden brown, 4-5 minutes.

Turn off heat; transfer duck, skin sides up, to a baking sheet. Roast until warmed through, 8-10 minutes.

Carefully discard all but 1 tsp duck fat from pan; reserve for Step 6.

To pot with potatoes, add sour cream and garlic herb butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Keep covered off heat until ready to serve.

In a large bowl, toss together mixed greens, sliced apple, walnuts, blue cheese, dried cherries, balsamic glaze, and a drizzle of olive oil.

Set aside until ready to serve.

Heat pan with duck fat over medium-high heat. Add ½ tsp crushed peppercorns (1 tsp for 4 servings). (Be sure to measure the peppercorns—we sent more.) Cook, stirring, until fragrant, 30 seconds.

Stir in cream sauce base and stock concentrate. Cook until thick enough to coat the back of a spoon, 1-3 minutes more.

Turn off heat; stir in 1 TBSP plain butter (2 TBSP for 4) until melted and combined. TIP: If sauce seems too thick, stir in a small splash of water.

Divide mashed potatoes and salad between plates. Place duck atop potatoes. Spoon sauce over duck and potatoes and serve.