Name:

HF Duck A L'Orange

Description

With Duck-Fat Mashed Potatoes & Arugula Almond Salad.

Serves 2 or 4

Prep time 10 minutes

Cook time 40 minutes

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
1/4 oz Thyme
12 oz Duck Breasts (24 oz for 4)
1 Shallot
5 tsp Red Wine Vinegar (10 tsp for 4)
1 Orange (2 for 4)
2 tsp Apricot Jam (4 tsp for 4)
1 tsp Chicken Stock Concentrate (2 tsp for 4)
2 TBSP Sour Cream (4 TBSP for 4)
2 tsp Dijon Mustard (4 tsp for 4)
2 oz Arugula (4 oz for 4)
1/2 oz Sliced Almonds

Instructions
1. Cook Potatoes
Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Place in a large pot with a few thyme sprigs (you'll use the rest in step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Remove and discard thyme sprigs. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash.
2. Sear Duck & Pickle Shallot
Meanwhile, pat duck dry with paper towels; season all over with salt and pepper.
Place, skin sides down, in a large, prefarably nonstick, pan. Cook over medium heat, carefully reserving fat in a small bowl as it renders, until skin is crisp, 15-20 minutes.
While duck cooks, halve, peel, and thinly slice half the shallot (whole shallot for 4). Toss sliced shallot in a separate small bowl with half the vinegar, 1 tsp sugar (1 1/2 tsp for 4), and a big pinch of salt an pepper.
3. Prep & Mix
Strip thyme leaves from remainin sprigs until you have 1 tsp (2 tsp for 4); roughly chop leaves.
Zest orange until you have 1 tsp (2 tsp for 4). Halve orange; squeeze juice from one half of the orange into a third small bowl. Peel remaning orange half; dice into 1/2 inch pieces. (For 4 squeeze juice from two orange halves; peel and dice remaining orange).
To bowl with orange juice, add jam, stock concentrate, half the orange zest, and remaining vinegar.
4. Finish Duck & Make Sauce
Once skin is crisp, flip duck and cook to desired doneness, 3-5 minutes more. Transfer to a cutting board to rest.
Add chopped thyme to same pan over medium heat and cook until fragrant, 30 seconds.
Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes.
Stir in 1 TBSP butter until melted. Turn off heat.
5. Mash Potatoes
Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP butter for 4) until smooth and creamy. Add splashes of reserved potato cooking liquid as needed.
Stir in reserved duck fat to taste. Season with salt and pepper.
Keep covered off heat until ready to serve.
6. Finish & Serve
In a large bowl, combine shallot pickling liquid, mustard, a large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange, and almonds. Season with salt and pepper.
Slice duck crosswise. Divide between plates along with salad and mashed potatoes. Spoon sauce over duck and serve.

Length

50

Calories

760

Servings

2

Date Created

Created By

Jade Smidt

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