Duck L'orange Recipe

1. preheat and prep

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes and halved shallots with 2 tbs olive oil, 2 tbs Dijon mustard, 1 tsp chopped rosemary or thyme, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

2. Arrange the potatoes cut-side down and shallots cut-side up on a single layer on a rimmed baking sheet lined with parchment. Roast for 25–30 minutes, turning potatoes once after 15 minutes, until potatoes are tender and golden and shallots are caramelized. Keep warm in the oven set to 200°F (95°C) once done.

3. Score the duck skin in a diamond pattern, being careful not to cut into the meat. Pat the breasts dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

4. Place a large cold skillet (preferably cast iron) over medium-low heat. Place duck breasts skin-side down without added fat. Cook slowly for 8–12 minutes, allowing fat to render and skin to become deeply golden and crisp. Tilt the pan occasionally and spoon off excess fat into a heatproof container (reserve a tablespoon of rendered fat for later if desired).

5. When skin is crisp and most fat is rendered, flip the breasts and add 1 tbs neutral oil to the pan. Cook flesh-side for 3–5 minutes until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare to medium. Adjust time for desired doneness.

6. Remove duck from pan and tent loosely with foil. Let rest for 6–8 minutes before slicing thinly on the bias.

7. While the duck is resting (or during the last 10 minutes of roasting potatoes), make the sauce. In the skillet used for the duck, carefully pour off all but about 1 tbs of fat and place over medium heat. Add 1 tbs Grand Marnier to deglaze the pan, scraping up browned bits with a wooden spoon; let the alcohol reduce for about 30–45 seconds.

8. Add 1 cup blood orange juice, 1 cup orange juice and 1 cup chicken or duck stock to the pan. Stir in 2 tsp sugar and 1 tsp red wine vinegar. Bring to a simmer and reduce by about half, 10–15 minutes, until slightly syrupy and coats the back of a spoon.

9. If using, add 1 tsp fresh thyme. Lower heat to very gentle and whisk in 2 tbs cold cubed unsalted butter one piece at a time to finish the sauce with shine and to slightly thicken. Season to taste with salt and freshly ground black pepper. Fold in reserved blood orange segments just to warm through (do not break up). Keep warm.

10. Bring a medium pot of salted water to a rapid boil. Add haricot vert and blanch for 2–3 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

11. In a medium sauté pan over medium heat, melt 1 tbs unsalted butter. Add the blanched haricot vert and toss for 1–2 minutes to heat through. Season with lemon zest, sea salt and black pepper to taste. Keep warm.

12. Slice rested duck breasts thinly on the bias. Spoon a little of the orange-Grand Marnier reduction onto warm plates to create a base.

13. Arrange 2 duck breast halves (or 4–5 slices) per plate over the sauce, fan slices slightly. Place a portion of roasted Dijon fingerling potatoes and 2 roasted shallots to one side and a portion of haricot vert to the other.

14. Drizzle additional warm sauce over the duck and around the plate. Spoon a few reserved blood orange segments over the duck for freshness. Garnish with microgreens or chopped parsley.

15. Serve immediately.