Duck a l'Orange

Name: Duck a l'Orange with Duck Fat Mashed Potatoes and Arugula-Almond Salad
Yield: 2 servings
Ingredients: 12 oz Potato; 1/4 oz Thyme; 12 oz Maple Leaf Farms Duck Breast; 1 unit Shallot; 1 unit Orange; 2 tbsp unit Apricot Jam; 1 unit Chicken Stock Concentrate; 5 tsp Red Wine Vinegar; 2 tbsp Sour Cream; 2 tsp Dijon Mustard; 2 oz Arugula; 1 oz Almonds; 1 tsp Granulated Sugar; 2 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Duck Fat Mashed Potatoes and Arugula-Almond Salad

By Recipe0 System

Think a dish like ‘Duck a’lorange’ requires a plane ticket to France, or, at the very least, a reservation at le fanciest French restaurant in town? Think again! This luxurious meal can be whipped up from the comfort of your very own kitchen—in 40 minutes, no less. 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—no passport required!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 oz Thyme
12 oz Maple Leaf Farms Duck Breast
1 unit Shallot
1 unit Orange
2 tbsp unit Apricot Jam
1 unit Chicken Stock Concentrate
5 tsp Red Wine Vinegar
2 tbsp Sour Cream
2 tsp Dijon Mustard
2 oz Arugula
1 oz Almonds
1 tsp Granulated Sugar
2 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Dice potatoes into ½-inch pieces (for a smoother texture, peel potatoes 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 ¼ 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 sides down in a large, preferably nonstick, pan. Cook over medium heat until skin is crisp, carefully reserving fat in a small bowl as it renders, 15-20 minutes. (TIP: Lower heat if skin browns too quickly.) Meanwhile, halve and peel shallot; thinly slice one half (all for 4). 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 (2 tsp for 4 servings); 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 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 over duck in pan 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 and cook until fragrant, 30-60 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. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash, adding up to ¼ cup reserved potato cooking liquid as necessary until smooth. 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, shallot, orange pieces, and almonds. Season with salt and pepper. Slice duck crosswise. Divide between plates with salad and potatoes. Spoon sauce over duck.

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