Seared Duck Breasts with Orange Honey Glaze

Instructions

1. 1

   Halve the 300 g baby potatoes. Put them in the small saucepan, cover with water, add 1/2 tsp salt, and boil over high heat until a knife slides in easily, 10-12 minutes. Drain and set aside.

   ~12 min

2. 2

   While step 1 cooks

   While the potatoes boil, finely grate the zest of 1 orange and juice both oranges to get about 120 ml juice. Mince the shallot and strip the thyme leaves.

   ~5 min

3. 3

   Pat the 2 duck breasts dry. Score the skin in a 1 cm crosshatch without cutting into the meat, then season both sides with the remaining 1/2 tsp salt and the 1/2 tsp black pepper.

   ~3 min

4. 4

   Place the duck breasts skin-side down in a cold large skillet and set over medium heat. Cook undisturbed until the skin is deep golden and crisp and the fat has rendered, 8-10 minutes. Turn and cook 2-3 minutes more, until the meat reaches 54°C in the center for medium-rare. Transfer to a board and rest 5 minutes.

   ~16 min

   Chef's tip
5. 5

   Pour off all but 1 tbsp of the rendered duck fat. Add the olive oil, drained potatoes, and 150 g green beans to the skillet over medium-high heat. Cook, tossing, until the potatoes are golden and crisp and the beans are tender-crisp, 6-8 minutes. Season with a pinch of salt and transfer to a warm plate.

   ~8 min

6. 6

   Return the skillet to medium heat. Add the shallot and thyme and cook 1 minute. Add the 100 ml water, 120 ml orange juice, 1 tbsp honey, and the orange zest. Simmer, scraping the fond, until reduced to a syrupy glaze that coats a spoon, 4-5 minutes.

   ~5 min

   Chef's tip
7. 7

   Slice the rested duck against the grain into 1 cm slices. Add the duck and any resting juices to the glaze, turn to coat, and cook 1 minute just to warm through. Serve over the crisp potatoes and green beans, spooning the glaze over the top.

   ~1 min