Pan-Seared Duck Breast with Orange Sauce, Duck Fat Mashed Potatoes and Arugula Almond Salad

Think a dish like duck à l’orange requires a plane ticket to France? Think again! This luxurious meal can be whipped up from the comfort of your own kitchen in just 40 minutes. Pan-seared duck breasts are glazed in a savory-sweet orange sauce with thyme, served alongside creamy duck fat mashed potatoes and a bright arugula salad with orange segments, pickled shallot and toasted almonds.

Take your taste buds on a trip-no passport required! This recipe uses simple, premium ingredients to create an impressive dinner that feels like a special occasion any night of the week.

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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 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a pot of salted water to a boil. Peel and dice potatoes into 1-inch cubes. Boil until tender, about 15 minutes. Drain and return to pot.
2. While potatoes cook, score duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
3. Heat a large oven-safe skillet over medium heat. Place duck breasts skin-side down and cook until skin is golden and crispy, about 6 minutes. Flip and cook 1 minute more. Transfer skillet to oven and roast until duck reaches desired doneness (about 5-7 minutes for medium). Remove and let rest.
4. Meanwhile, make the orange sauce. Zest and juice the orange. In a small bowl, combine apricot jam, chicken stock concentrate, 2 teaspoons red wine vinegar, Dijon mustard and half the orange juice. Set aside.
5. For the salad, thinly slice the shallot. In a small bowl, toss shallot with remaining 3 teaspoons red wine vinegar and a pinch of salt. Let pickle while you prepare the rest.
6. In a dry skillet over medium heat, toast sliced almonds until golden, about 2 minutes. Set aside.
7. Mash the boiled potatoes with butter, sour cream and a pinch of salt. If desired, add a spoonful of rendered duck fat from the skillet for extra flavor. Keep warm.
8. After removing duck from the skillet, discard excess fat, leaving about 1 tablespoon. Add the orange jam mixture and remaining orange juice. Bring to a simmer, scraping up browned bits. Cook until slightly thickened, about 2 minutes. Stir in a few thyme leaves.
9. Slice the rested duck breast against the grain. Arrange on plates with mashed potatoes.
10. Toss arugula with pickled shallot (including liquid), orange segments, toasted almonds and a drizzle of olive oil. Serve alongside duck and potatoes. Spoon orange sauce over duck. Garnish with remaining thyme.

Recipe Tips

FAQ

Can I use chicken instead of duck?

Yes, you can substitute boneless chicken breast or thigh. Adjust cooking time accordingly and use olive oil instead of rendered duck fat.

What can I substitute for apricot jam?

Orange marmalade or peach jam work well as substitutes. The sweetness and citrus notes complement the dish.

How do I know when the duck is done?

Use an instant-read thermometer: 125°F for medium-rare, 130°F for medium. Let rest for 5 minutes before slicing.