Duck à L'Orange with Roasted Purple Potatoes & Broccoli
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Duck à L'Orange

with Roasted Purple Potatoes & Broccoli

50 MIN
+$8.50/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 off 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.

Learn more about cooking with duck fat at: blog.blueapron.com/all-about-duck-fat

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Duck à L'Orange with Roasted Purple Potatoes & Broccoli
Title
  • 4 Skin-On Duck Breasts
  • 1 Navel Orange
  • 1 lb Broccoli
  • 1¼ lbs Purple Potatoes
  • 1 bunch Chives
  • 1 bunch Mint
  • 1 Shallot
  • ⅔ cup Chicken Bone Broth
  • 2 Tbsps Orange Marmalade
  • 2 Tbsps Roasted Pistachios
  • 1 oz Pickled Peppadew Peppers
  • 2 Tbsps Butter
time-saving
tips & techniques
How To Store & Use Duck Fat
How To Store & Use Duck Fat
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the shallot. Halve the orange crosswise; squeeze the juice into a bowl. Thinly slice the chives. Roughly chop the pistachios. Roughly chop the peppers. Pick the mint leaves off the stems.

Roast the vegetables
2 Roast the vegetables

Place the potato pieces and broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 26 to 28 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 cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

Make the sauce
4 Make the sauce

While the duck rests, in the same pan, heat 2 teaspoons 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 broth (carefully, as the liquid may splatter), orange juice, and orange marmalade. Season with salt and pepper. Cook, stirring frequently, 4 to 5 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

Duck à L'Orange

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the shallot. Halve the orange crosswise; squeeze the juice into a bowl. Thinly slice the chives. Roughly chop the pistachios. Roughly chop the peppers. Pick the mint leaves off the stems.

2 Roast the vegetables

Place the potato pieces and broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 26 to 28 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 cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

4 Make the sauce

While the duck rests, in the same pan, heat 2 teaspoons 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 broth (carefully, as the liquid may splatter), orange juice, and orange marmalade. Season with salt and pepper. Cook, stirring frequently, 4 to 5 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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