Assuming your recipe isn't a closely guarded family secret, I thought it might be fun for some of us to branch out and try something new. I'll start with my favorite go to recipe.
It's actually not even my recipe, it comes from one of my wife's favorite cooks - "The Pioneer Woman". She calls it "Perfect Potatoes au Gratin" and perfect they are. You can view her original recipe post here - http://thepioneerwoman.com/cooking/2010 ... au-gratin/
In case the link doesn't work, here's the recipe (with my modifications for duck)...
4 whole Russet Potatoes, Scrubbed Clean
2-8 duck breasts, depending on how much protein you want
2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Layer the duck breasts in with the potatoes and cream mixture.
Repeat this two more times, ending with the cream mixture.
Cover with foil and bake for 30 minutes.
Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.
Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful.