• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag; crush with a heavy-bottomed pan or rolling pin until coarsely ground.

• 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 1/2 cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and truffle butter, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and pepper.

• While potatoes cook, pat duck* dry with paper towels; season all over with salt. Place skin sides down in a large pan. Cook over medium heat until skin is browned and crispy, 15-20 minutes, carefully pouring out fat as it renders. • Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • TIP: Lower heat if duck begins to brown too quickly.

• Once duck is flipped, toss asparagus on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on middle rack until lightly browned and tender, 10-12 minutes.

• Meanwhile, heat a drizzle of olive oil in pan used for duck over medium-high heat. Add shallot and 1/4 tsp crushed peppercorns; cook until browned and softened, 1-2 minutes. • Stir in demi-glace and 1/4 cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in 1 TBSP plain butter. Turn off heat. • 4 SERVINGS: Use 1/2 tsp crushed peppercorns, 1/3 cup water, and 2 TBSP plain butter. • TIP: Taste and add more crushed peppercorns if desired.

• Thinly slice duck crosswise; divide between plates and top with pan sauce. Serve potatoes and asparagus to the side. Top asparagus with lemon zest to taste and serve with lemon wedges on the side.