Fry the duck breast on both sides until nicely browned (approximately 30 minutes).
Finally, season with salt and pepper to taste, add 3 bay leaves, pour in the brut sparkling wine, cover with a lid, and simmer gently for 2 hours (periodically basting with the sparkling wine broth).
Remove the lid and boil until almost all the liquid has evaporated.
For the Mashed Potatoes:
1. Boil the potatoes in salted water, then drain.
2. Season with salt, black pepper, and nutmeg.
3. Gradually add the butter, mashing with a masher until the texture becomes smooth; pour in the milk, mix, and serve the mashed potatoes alongside the duck breast, garnished with microgreens and pink peppercorns if desired.
