Honey-Orange Glazed Duck Breast with Crispy Potatoes
- Savory
- Stovetop
- Oven
Golden seared duck breast brushed with a sticky honey and orange glaze, served with crisp roast potatoes and tender green beans. A festive main that stays simple.
- Total
- 74 min
- Prep 15 · Cook 49 · Rest 10
- Serves
- 2
- Difficulty
- Medium
You'll practice: Roasting · Rendering fat
Instructions
-
Heat the oven to 200°C. Cut the potatoes into 3 cm chunks, toss with the olive oil, 1 tsp salt and the black pepper, and spread on a baking tray in a single layer.
~10 min
A single layer lets hot air circulate around each chunk so the edges crisp instead of steaming.
Roasting Spread the potatoes in one layer with space between them; crowding traps steam and gives pale, soft edges instead of crisp ones.
-
Roast the potatoes until golden and crisp at the edges, about 35 minutes, turning once halfway.
~35 min
Roasting Spread the potatoes in one layer with space between them; crowding traps steam and gives pale, soft edges instead of crisp ones.
-
While step 2 cooks
While the potatoes roast, zest the orange into a small saucepan and squeeze in 60 ml juice. Add the honey, star anise and 0.25 tsp salt, then simmer gently until slightly syrupy, 6 to 8 minutes.
~8 min
Gentle simmering evaporates water and concentrates the sugars so the glaze clings and browns rather than sliding off.
Let the glaze reduce to a light syrup before brushing; a thin glaze slides off and burns in the oven.
-
Pat the duck breasts dry and score the skin in a crosshatch without cutting into the meat. Season both sides with the remaining 0.25 tsp salt.
~5 min
Dry skin and scored fat let moisture escape and fat render, which is what makes the skin crisp.
Score only the skin and fat, not the meat, so the fat renders out and the skin crisps instead of curling.
Rendering fat Start the duck skin side down in a cold pan over medium heat and be patient; rushing the heat browns the skin before the fat beneath has melted out.
-
Place the duck breasts skin side down in a cold oven-safe skillet over medium heat. Cook until the skin is deep golden and the fat has rendered, 8 to 10 minutes, then turn and sear the flesh side 2 minutes.
~12 min
Starting cold renders the fat gradually so the skin crisps evenly without the outside burning before the fat melts.
Rendering fat Start the duck skin side down in a cold pan over medium heat and be patient; rushing the heat browns the skin before the fat beneath has melted out.
-
Pour off the excess fat, brush the duck with the honey-orange glaze, and transfer the skillet to the oven. Roast until the thickest part reaches 63°C, 6 to 8 minutes.
~8 min
-
Transfer the duck to a board and rest 10 minutes before slicing. Meanwhile, steam the green beans until just tender, 5 to 6 minutes, and season with a pinch of salt.
~10 min
Resting lets the juices redistribute so they stay in the meat instead of running out onto the board.
-
Slice the duck across the grain, spoon over any pan glaze, and serve with the crisp potatoes and green beans.
~2 min
Cutting across the grain shortens the muscle fibres, so each slice is tender rather than chewy.
