This is so good, you are gonna fall in love with the taste. Prepare it for romantic dinners, Christmas, special occasions, or just to give yourself a treat! This recipe is amazing.
Enough words of introduction, here is what you need to have and do:
Ingredients:
For the duck breast:
- 2 duck breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the orange sauce:
- 1 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- Salt and black pepper to taste
For the mashed potatoes:
- 4 large potatoes, peeled and cubed
- 4 tablespoons butter
- 1/4 cup milk or cream
- Salt and black pepper to taste
![](https://foodandbacon.com/wp-content/uploads/2023/08/roasted_duck_breast_on_a_plate_with_mashed_potatos_and__fb267d21-942b-4f2f-a3f1-5d9424576159-1-jpg.webp)
Instructions:
- Preheat your oven to 400°F (200°C).
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck breasts with salt and black pepper.
- Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the duck breasts in the skillet, skin side down, and cook for about 5 minutes, or until the skin is browned and crispy. Flip the duck breasts and cook for another 2 minutes.
- Transfer the skillet with the duck breasts to the preheated oven and roast for about 8-10 minutes for medium-rare, or longer if you prefer your duck cooked more well-done. Remove the duck breasts from the oven and let them rest for a few minutes before slicing.
- While the duck is resting, prepare the orange sauce. In a small saucepan, combine the orange juice, orange zest, honey, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens slightly, about 5-7 minutes. Season with salt and black pepper to taste.
- In the meantime, prepare the mashed potatoes. Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or fork. Add the butter and milk or cream, and continue mashing until the desired consistency is reached. Season with salt and black pepper to taste.
- Slice the rested duck breasts diagonally into thin slices.
- Serve the sliced duck breasts with a drizzle of the orange sauce and a side of mashed potatoes.
This recipe combines the richness of roasted duck breast with the citrusy flavors of the orange sauce, and the creamy and comforting mashed potatoes.
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