READY IN: 45mins


  • 2lbsduck breasts, 1-pound(910 g)
  • 1salt, to taste
  • 1pepper, to taste
  • 1lbfingerling potato (455 g)
  • 1sprigfresh rosemary
  • 1cupred wine (240 mL)
  • 1cupchicken stock (240 mL)
  • 12 orange
  • 2tablespoonshoney

    Serving Size: 1 (972) g

    Servings Per Recipe:2

    Calories: 1294.9

    Calories from Fat 458 g 35 %

    Total Fat 50.9 g 78 %

    Saturated Fat 13.7 g 68 %

    Cholesterol 620.1 mg 206 %

    Sodium 594.3 mg 24 %

    Total Carbohydrate64.2 g 21 %

    Dietary Fiber 6.3 g 25 %

    Sugars 25.5 g 102 %

    Protein 118.4 g 236 %


  • Pat dry the duck breasts with a paper towel.
  • Score the duck skin with sharp knife, making sure to not cut into the flesh.
  • Season the duck breasts on both sides with salt and pepper.
  • Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
  • Using the bottom of a ramekin or your palm, gently smash the potatoes.
  • Preheat the oven to 400˚F (200˚C).
  • Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
  • Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
  • Roast for 4 minutes for medium-rare, or 6 minutes for medium.
  • Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
  • In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
  • Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
  • Slice the duck ½-inch (1 cm) pieces.
  • Serve with the sauce and the potatoes.
  • Source: Read Full Article