• Prep and cook time: 1 hour
• Yield: Serves 2
• 1/2 orange
• 2 tbsps honey
• 1 sprig fresh rosemary
• 1 cup red wine (240ml)
• salt and pepper, to taste
• 1 cup chicken stock (240ml)
• 2 lb duck breast (about 910g)
• 1 lb fingerling potato (about 455g)
- Pat dry the duck breasts with a paper towel.
- Score the duck skin with sharp knife, making sure to not cut into the flesh.
- Season the duck breasts on both sides with salt and pepper.
- Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
- Using the bottom of a ramekin or your palm, gently smash the potatoes.
- Preheat the oven to 400˚F (200˚C).
- Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
- Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
- Roast for 4 minutes for medium-rare, or 6 minutes for medium.
- Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
- In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
- Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
- Slice the duck ½-inch (1 cm) pieces.
- Serve with the sauce and the potatoes.
This great family recipe is thanks to Tasty at https://tasty.co/recipe/seared-crispy-skin-duck-breast-with-duck-fat-fried-potatoes