Pan-Seared Duck 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 very own kitchen-in just 40 minutes. There’s 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 around the world-no passport required. This recipe brings together rich, tender duck, velvety potatoes and a bright, tangy salad for a complete and impressive dinner that’s surprisingly easy to make.

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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 OrangeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 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 (peel first for smoother texture). 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 ¼ cup potato cooking liquid, then drain and return potatoes to pot.
2. Meanwhile, pat duck dry with paper towels; season all over with salt and pepper. Place skin side down in a large, preferably nonstick, pan. Cook over medium heat until skin is crisp, carefully reserving rendered fat in a small bowl, 15-20 minutes. (Lower heat if skin browns too quickly.) While duck cooks, halve, peel and thinly slice shallot; toss in a separate small bowl with half the vinegar, 1 teaspoon sugar and a pinch of salt and pepper.
3. Zest orange until you have 1 teaspoon zest; halve orange. Squeeze juice from one half into a third small bowl. Peel remaining half, then dice orange into ½-inch pieces. To the bowl with juice, stir in apricot jam, chicken stock concentrate, half the orange zest and remaining vinegar. Pick thyme leaves from remaining sprigs until you have 1 teaspoon; roughly chop.
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 the same pan over medium heat; cook until fragrant, 30 seconds to 1 minute. Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes. Stir in 1 tablespoon butter until melted; turn off heat.
5. Heat pot with drained potatoes over medium-low. Add sour cream and 1 tablespoon butter; mash, adding up to ¼ cup reserved potato cooking liquid as needed, until smooth. Stir in reserved duck fat to taste. Season with salt and pepper. Cover to keep warm.
6. In a large bowl, combine pickling liquid from shallot, Dijon mustard, a 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 to taste. Slice duck crosswise. Divide duck, salad and potatoes among plates. Spoon glaze over duck.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, Yukon Golds are ideal for their creamy texture, but you can substitute with Russet or red potatoes. Adjust cooking time as needed.

How do I know when the duck is done?

Duck breast is best served medium-rare (130-135°F internal temperature). Cook to your preference, but avoid overcooking to keep it tender.

Can I make this recipe dairy-free?

Yes, substitute butter with a dairy-free alternative and use a dairy-free sour cream or skip it. The duck fat will still add richness.