Pan-Seared Duck Breast with Orange Glaze, Duck Fat Mashed Potatoes and 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 breasts glazed in a savory-sweet orange sauce with thyme, creamy mashed potatoes made with duck fat and a bright arugula salad with juicy orange segments, pickled shallot and toasted almonds.

Treat your taste buds to a trip-no passport required. This recipe is perfect for a special dinner at home, combining rich, indulgent flavors with fresh, vibrant elements. Let’s get cooking!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a medium pot of salted water to a boil. Dice potatoes into 1/2-inch pieces. Boil until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
3. Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium and cook until skin is golden and crispy, about 8 minutes. Flip and cook 1 minute. Transfer skillet to oven and roast until duck reaches desired doneness (about 5 minutes for medium). Remove duck to a cutting board, tent with foil and let rest.
4. Pour off all but 1 tablespoon of duck fat from the skillet (reserve extra fat for potatoes). Set skillet over medium heat. Add apricot jam, chicken stock concentrate, 2 teaspoons red wine vinegar, 1 teaspoon sugar and a few thyme leaves. Cook, stirring, until syrupy, about 2 minutes. Remove from heat.
5. Mash potatoes with butter, sour cream and 1 tablespoon reserved duck fat. Season with salt and pepper. Keep warm.
6. For the salad: Peel and segment the cara cara orange over a bowl to catch juice. Thinly slice shallot. In a small bowl, whisk together 3 teaspoons red wine vinegar, Dijon mustard and 2 teaspoons olive oil. Add shallot and let pickle briefly.
7. In a small dry skillet over medium heat, toast sliced almonds until golden, about 2 minutes. Set aside.
8. In a large bowl, combine arugula, orange segments, pickled shallot (with dressing) and toasted almonds. Toss gently.
9. Slice duck breasts against the grain. Serve duck over mashed potatoes, drizzle with orange glaze and accompany with the arugula salad.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, boneless skin-on chicken thighs can be substituted. Adjust cooking time as needed.

What can I substitute for apricot jam?

Orange marmalade or peach preserves work well as a substitute.

How do I store leftovers?

Store duck, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat duck and potatoes gently.