Duck à L'Orange with Roasted Potatoes & Brussels Sprouts
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Duck à L'Orange

with Roasted Potatoes & Brussels Sprouts

45 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

ORIGIN
Canard à l’orange (simply “duck with orange”) is a classic French dish that has been prized for centuries for its incredibly rich, sweet, and citrusy flavor combination.

TECHNIQUE TO HIGHLIGHT
Once you finish cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing the fat in your refrigerator for future use! Swap it in for other cooking oils for added richness and deep, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Duck à L'Orange with Roasted Potatoes & Brussels Sprouts
Title
  • 4 Skin-On Duck Breasts
  • 1 lb Brussels Sprouts
  • 1¼ lbs Potatoes
  • 1 bunch Chives
  • 1 Navel Orange
  • 1 bunch Mint
  • 1 Shallot
  • 2 Tbsps Orange Marmalade
  • 1 oz Pickled Peppadew Peppers
  • 1 oz Salted Butter
  • 5 Tbsps Chicken Demi-Glace
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. Halve the orange crosswise; squeeze the juice into a bowl. Thinly slice the chives. Roughly chop the peppers. Roughly chop the pistachios. Pick the mint leaves off the stems.

Roast the vegetables
2 Roast the vegetables

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Place the halved brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Make the sauce
4 Make the sauce

While the duck rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the demi-glace (carefully, as the liquid may splatter), orange juice, orange marmalade, and 1/3 cup of water. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the butter and sliced chives until combined and the butter is melted. Taste, then season with salt and pepper if desired.

Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the roasted vegetables. Top the duck with the sauce. Garnish the vegetables with the chopped peppers, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel and finely chop the shallot. Halve the orange crosswise; squeeze the juice into a bowl. Thinly slice the chives. Roughly chop the peppers. Roughly chop the pistachios. Pick the mint leaves off the stems.

2 Roast the vegetables

Place the potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Place the halved brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Make the sauce

While the duck rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the demi-glace (carefully, as the liquid may splatter), orange juice, orange marmalade, and 1/3 cup of water. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Stir in the butter and sliced chives until combined and the butter is melted. Taste, then season with salt and pepper if desired.

Make the sauce
Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the roasted vegetables. Top the duck with the sauce. Garnish the vegetables with the chopped peppers, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!

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