Duck A L'orange Recipe
Marble Potatoes, Haricot Verts, Sauce Bigarade
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Ingredients
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Duck
Sauce Bigarade
Marble Potatoes
Haricot Verts
Method
Duck Preparation
- 1
Prepare the Duck
Preheat the oven to 400°F (200°C). Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck Breasts
In an oven-safe skillet, place the duck breasts skin-side down over medium heat. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and transfer the skillet to the oven. Roast for an additional 10-12 minutes for medium-rare.
Sauce Bigarade
- 3
Make the Sauce
In a saucepan, combine orange juice and sugar over medium heat. Stir until the sugar dissolves. Add the red wine vinegar and chicken stock, and simmer until the sauce reduces by half. Whisk in the butter and orange zest until smooth.
Marble Potatoes
- 4
Prepare the Potatoes
Wash the marble potatoes and cut them in half. Toss them with olive oil, rosemary, and salt. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden and tender.
