Recipe: Orange-Glazed Duck Breast with Roasted New Potatoes
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Duck breast | 800g |
| Water | 50g |
| Juniper berries | 6 |
| Orange marmalade | 60g |
| Rosemary | 1 sprig |
| Sea salt | 1 pinch |
| Extra virgin olive oil | q.b. |
| New potatoes | 600g |
| Extra virgin olive oil (for potatoes) | 15g |
| Garlic | 1 clove |
| Rosemary (for potatoes) | 1 sprig |
| Sea salt (for potatoes) | 1 pinch |
Instructions:
1. Preparing the Duck Breast:
To begin with, remove any remaining feathers from the skin of the duck breasts using kitchen tweezers. Once that’s done, carefully score the skin of the duck breasts in a crisscross pattern by making three diagonal cuts. Be careful not to cut too deeply into the meat.
Place a non-stick frying pan over high heat, and once hot, add the duck breasts skin-side down. Sear for about 4-5 minutes until the skin becomes golden and crispy. After that, transfer the duck breasts, skin-side up, to a baking tray lined with parchment paper.
Pour the liquid that has accumulated during cooking into the tray and season the meat with a pinch of salt. Take the orange marmalade and transfer it to a small bowl. Use a brush to evenly coat the skin of the duck breasts with the marmalade.
To enhance the flavor, lightly crush the juniper berries with the flat side of a knife to release their oils. Add these berries along with rosemary leaves to the tray. Drizzle a bit of extra virgin olive oil over the top to further enrich the glaze. Cover the tray with aluminum foil and place it in the oven.
2. Preparing the New Potatoes:
While the duck breasts are cooking, take the new potatoes and wash them thoroughly under running cold water. Using a knife or mandolin, slice them into thin rounds (about 2-3mm thick), leaving the skins on. Place the sliced potatoes in a bowl of water to prevent them from turning brown.
In a separate frying pan, heat 15g of extra virgin olive oil over medium heat. Add the garlic clove, lightly crushed, and cook it until golden and fragrant. Once the garlic has taken on some color, remove it with tongs and discard.
Next, drain the potatoes from the water and dry them thoroughly with a clean kitchen towel. Add the potatoes to the pan, stirring occasionally. Season with a pinch of sea salt and a sprig of rosemary for added flavor. Cook for about 20-25 minutes, or until the potatoes are golden and crispy.
3. Checking the Duck’s Doneness:
After approximately 30-35 minutes in the oven, it’s time to check the doneness of the duck breasts. You can either use a knife to cut into the thickest part of the breast to check the color, or use a meat thermometer. The internal temperature should reach 71°C (160°F) for medium doneness. If it’s not quite there yet, return the duck to the oven and check again after 5-10 minutes.
4. Plating and Serving:
Once the duck breasts are cooked to your liking, remove them from the oven and let them rest for a few minutes before slicing. Arrange the orange-glazed duck breasts on a serving plate alongside the crispy roasted new potatoes. Garnish with some slices of fresh orange for a burst of citrus flavor that complements the dish beautifully.
Serve and enjoy your delightful orange-glazed duck breast with roasted new potatoes, a dish that brings together rich flavors and aromatic herbs for a truly unforgettable meal.
Tips:
- For an extra touch, you can sprinkle some fresh rosemary or thyme over the roasted potatoes before serving.
- The duck can also be finished on a grill or broiler for a few minutes to add a nice char to the skin.
- For a more decadent sauce, you can deglaze the pan with a splash of white wine or orange juice after removing the duck breasts, and simmer it down to create a rich glaze.
