Petto Di Anatra Rosolato All’arancia Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season with salt and black pepper.

2. 2

   Cook the Duck

   Place the duck breast skin-side down in a cold skillet. Turn the heat to medium and cook for 6-8 minutes, until the skin is crispy. Flip and cook for an additional 3-4 minutes. Remove and let rest.

3. 3

   Make the Orange Sauce

   In the same skillet, pour out excess fat, leaving about a tablespoon. Add juice from 1 orange, honey, and soy sauce. Cook until slightly thickened.

4. 4

   Prepare the Sweet Potato Mash

   Boil the sweet potatoes until tender. Drain and mash with butter, salt, and pepper to taste.

5. 5

   Candied Pecans

   In a small saucepan, combine pecan nuts and brown sugar over medium heat. Stir until the sugar melts and coats the pecans. Remove from heat.

6. 6

   Prepare the Rice

   In a saucepan, heat olive oil. Add rice and toast for 2 minutes. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked.

7. 7

   Plate the Dish

   Slice the duck breast and arrange it on a plate. Drizzle with orange sauce, serve with sweet potato mash and top with candied pecans. Accompany with the rice.