Duck a L’Orange
With Duck Fat Mashed Potatoes & Arugula Almond Salad
I decided to use this recipe to make for my mother for Mother’s Day since I will be working tomorrow. I hope you all enjoy it as well as she did.
Duck a L’Orange
With Duck Fat Mashed Potatoes & Arugula Almond Salad
I decided to use this recipe to make for my mother for Mother’s Day since I will be working tomorrow. I hope you all enjoy it as well as she did.
Cooking Instructions
- 1
Peel potatoes, and dice into half inch thick pieces. Place in a large pot with a few thyme, sprigs and enough salted water to cover by two inches. Bring to a boil and cook until tender, 15 to 20 minutes.
- 2
Remove and discard time sprigs. Reserve half cup of the water from potatoes, then drain in return potatoes to pot. Keep covered off heat until ready to mash.
- 3
Meanwhile, Pat duck breast dry with paper towels; season all over with salt and pepper.
- 4
Place skin side down in a large skillet under medium heat, Carefully reserving fat in a small bowl as it renders until skin is crisp, 15 to 20 minutes.
- 5
While duck cooks, halve and peel shallot; thinly slice half. Tossed sliced shallots in a separate small bowl with half a vinegar, sugar, and a big pinch of salt and pepper.
- 6
Zest orange until you have 1 teaspoon worth. Halve orange, squeeze juice from one half into a third small bowl. Peel remaining orange half and diced into half inch pieces.
- 7
Take bowl with orange juice, add jam, chicken stock concentrate, half the orange zest, and remaining vinegar. Mix well.
- 8
Strip time leaves from remaining sprigs until you have 1 teaspoon; roughly chop leaves.
- 9
Once duck skin is crisp flip over and cook to desired doneness, 3 to 5 minutes. Transfer to a cutting board to rest.
- 10
Add chopped time to same pan over medium heat and cook until fragrant 30 seconds. Stir an orange juice mixture and bring into a simmer. Cook until thickened 2 to 3 minutes. Stir in 1 tablespoon butter until melted. Turn off heat.
- 11
Heat pot with green potatoes over medium low heat. Match with sour cream and 1 tablespoon butter until smooth and creamy, adding splashes of reserve potato water as needed. Stir in reserve duck fat to taste. Season with salt and pepper, and keep covered off heat.
- 12
In a large bowl, combine pickling liquid from shallot, mustard, large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickle shallot, diced orange, and almonds. Season with salt and pepper.
- 13
Sliced duck crosswise. Divide between plates along side with salad and potatoes. Spoon sauce over duck.
- 14
Serve and enjoy!
Cooksnaps
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