Pan-Seared Duck with Orange Sauce, Duck Fat Mashed Potatoes &Amp; Arugula Almond Salad

Think a dish like duck à l’orange requires a plane ticket to France or a reservation at the fanciest French restaurant? Think again! This luxurious meal can be whipped up from the comfort of your own kitchen in just 40 minutes. We’re talking pan-seared duck glazed in a savory-sweet, thyme-flecked orange sauce, creamy duck fat mashed potatoes and an arugula salad bursting with juicy orange segments, pickled shallots and toasted almonds.

Treat your taste buds to a trip-no passport required! This recipe is perfect for a special dinner at home, combining elegant flavors with straightforward techniques. Let’s get cooking!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice potatoes into ½-inch pieces (for smoother texture, peel first). Place in a large pot with half the thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
2. Pat duck dry with paper towels; season all over with salt and pepper. Place skin side down in a large nonstick pan. Cook over medium heat until skin is crisp, carefully reserving rendered fat in a small bowl, 15-20 minutes (lower heat if browning too quickly). Meanwhile, halve and peel shallot; thinly slice one half (all for 4 servings). Toss sliced shallot in a separate small bowl with half the vinegar, 1 tsp sugar (1½ tsp for 4) and a big pinch of salt and pepper.
3. Zest orange until you have 1 tsp zest (2 tsp for 4); halve orange. Squeeze juice from one half into a third small bowl. Peel remaining orange half; dice into ½-inch pieces. (For 4, squeeze juice from two halves; peel and dice remaining orange.) To bowl with orange juice, add jam, stock concentrate, half the orange zest and remaining vinegar. Pick thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4); roughly chop leaves.
4. Once skin is crisp, flip duck and cook to desired doneness, 3-5 minutes more. Transfer to a cutting board to rest. Add chopped thyme to same pan over medium heat; cook until fragrant, 30 seconds. Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes. Stir in 1 TBSP butter until melted; turn off heat.
5. Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in reserved duck fat to taste. Season with salt and pepper. Keep covered off heat.
6. In a large bowl, combine pickling liquid from shallot, mustard, a large drizzle of olive oil, remaining orange zest and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange and almonds. Season with salt and pepper. Slice duck crosswise. Divide between plates with salad and potatoes. Spoon sauce over duck.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, you can substitute boneless chicken thighs or breasts, but the cooking time and fat rendering will differ. Adjust accordingly.

How do I know when the duck is cooked?

Duck breast is best served medium-rare (internal temperature 135°F) to medium (145°F). Use a meat thermometer for accuracy.

Can I make the mashed potatoes ahead?

Yes, you can mash the potatoes up to an hour ahead and keep them covered. Reheat gently with a splash of milk or reserved cooking liquid.