Peito De Pato Ao Molho De Laranja, C/ Puré De Batata & Vegetais Recipe

Score the Skin

Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

Season the Duck

Season both sides of the duck breasts with salt and black pepper.

Sear the Duck

In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes or until the skin is crispy. Flip and cook for an additional 4-5 minutes or until desired doneness.

Rest the Duck

Remove the duck from the skillet and let it rest while you prepare the sauce.

Combine Ingredients

In the same skillet, pour in the fresh orange juice, honey, and soy sauce. Stir to combine.

Thicken the Sauce

In a small bowl, mix cornstarch with water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens. Stir in the orange zest and remove from heat.

Boil Potatoes

Peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes.

Mash Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Heat Oil

In a separate skillet, heat olive oil over medium heat.

Add Vegetables

Add sliced bell pepper, zucchini, and carrot to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.

Season the Vegetables

Add minced garlic, salt, and black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.

Plate the Dish

Slice the rested duck breast and serve it over a bed of mashed potatoes. Drizzle the orange sauce over the duck and arrange the sautéed vegetables on the side.