Duck a l’Orange with Duck Fat Mashed Potatoes & Arugula Almo

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

12 ounce Yukon Gold Potatoes

¼ ounce Thyme

12 ounce Duck Breasts

1 unit Shallot

5 teaspoon Red Wine Vinegar

1 unit Orange

1 unit Apricot Jam

1 unit Chicken Stock Concentrate

2 tablespoon Sour Cream

2 teaspoon Dijon Mustard

2 ounce Arugula

½ ounce Almonds

1 teaspoon Sugar

2 teaspoon Olive Oil

2 tablespoon Butter

Salt

Pepper

Instructions

• Wash and dry produce. • Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a large pot with a few thyme sprigs (you’ll use the rest in step 3) 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 ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• Meanwhile, 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, carefully reserving fat in a small bowl as it renders, until skin is crisp, 15-20 minutes. TIP: Lower heat if skin begins to brown too quickly. • While duck cooks, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Toss sliced shallot in a separate small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar (1½ tsp for 4), and a big pinch of salt and pepper.

• Strip thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. • Zest orange until you have 1 tsp (2 tsp for 4). Halve orange; squeeze juice from one orange half into a third small bowl. Peel remaining orange half; dice into ½-inch pieces. (For 4, squeeze juice from two orange halves; peel and dice remaining orange.) • To bowl with orange juice, add jam, stock concentrate, half the orange zest, and remaining vinegar.

• Once skin is crisp, flip duck 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 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.

• Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in reserved duck fat to taste. Season with salt and pepper. • Keep covered off heat until ready to serve.

• In a large bowl, combine shallot pickling liquid, mustard, a large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange, and almonds. Season with salt and pepper. • Slice duck crosswise. Divide between plates along with salad and mashed potatoes. Spoon sauce over duck and serve.

Nutrition

• Calories: 760 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 17 g
• Cholestérol: 185 mg
• Sodium: 610 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 24 g
• Protéines: 33 g