Crispy Duck Breast with Roasted Potatoes

Steps

1. 1Score the duck skin

   Score the duck skin diagonally to create small diamond shapes. Be careful not to cut into the meat.

   Duck breast
2. 2Render the duck fat

   Place the duck skin-side down in a cold, dry pan and set it over low heat. Slowly render out the fat until the skin becomes golden and crispy.

   Duck breast
3. 3Sear the duck

   Flip the duck and sear the other side until nicely browned.

   Duck breast
4. 4Prepare the potato seasoning

   Pour the rendered duck fat into a bowl with the spices for the potatoes: salt, black pepper, paprika, garlic powder, and thyme or rosemary.

   Rosemary works too if you prefer it.

   SaltBlack pepperPaprikaGarlic powderThyme
5. 5Roast the potatoes16 min

   Coat the potatoes in the spiced duck fat and roast them at 200°C / 390°F for about 15–17 minutes.

   Potato
6. 6Roast the duck6m 30s

   Place the duck in the oven as well for about 6–7 minutes, depending on the size of the breast and how pink you like it.

   Duck breast
7. 7Make the salad

   While everything is in the oven, make the salad: arugula, cherry tomatoes, orange, grapefruit, olive oil, balsamic vinegar, and a pinch of salt.

   ArugulaCherry tomatoOrangeGrapefruitOlive oilBalsamic vinegarSalt
8. 8Rest and slice the duck

   Take the duck out of the oven and let it rest for a few minutes, then slice it into strips.

   Duck breast
9. 9Sauté the shallot1 min

   Pour off the excess fat from the pan, add the shallot, and sauté it for a minute.

   Shallot
10. 10Make the orange sauce

    Pour in the orange juice and stock, then reduce until it becomes a sauce. Add a little honey, salt, black pepper, and any spices you like. Reduce a bit more until the sauce is rich and glossy.

    OrangeChicken stockHoneySaltBlack pepper
11. 11Plate and serve

    Plate the potatoes, place the sliced duck on top, pour over the orange sauce, and serve with the salad.

    PotatoDuck breast