Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes

"From Tasty"
 
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photo by Robbie #22 photo by Robbie #22
photo by Robbie #22
Ready In:
45mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Pat dry the duck breasts with a paper towel.
  • Score the duck skin with sharp knife, making sure to not cut into the flesh.
  • Season the duck breasts on both sides with salt and pepper.
  • Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  • Using the bottom of a ramekin or your palm, gently smash the potatoes.
  • Preheat the oven to 400˚F (200˚C).
  • Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  • Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  • Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  • Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  • In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  • Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  • Slice the duck ½-inch (1 cm) pieces.
  • Serve with the sauce and the potatoes.

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