Ingredients for 2 servings
2 duck breasts, 1-pound, 1 salt, to taste, 1 pepper, to taste, 1 lb fingerling potato, 1 sprig rosemary, 1 cup red wine, 1 cup chicken stock, ½ orange, 2 tablespoons honey.
Preparation
1. Preheat the oven to 400˚F(200˚C).
2. Pat dry the duck breasts with a paper towel.
3. Score the duck skin with sharp knife, making sure to not cut into fresh.
4. Season the duck breasts on both sides with salt and pepper.
5. Add the potatoes to a pot of water and bring to a boil over high heat. Cook 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
6. Using a ramekin or your palm, gently smash the potatoes.
7. Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
8. 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.
9. Roast for 4 minutes for medium-rare, 6 minutes for medium.
10. Rest the duck skin side up for 10 minutes. Do not discard the fat in the pan.
11. Combine red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
12. Fry the potatoes with remaining duck fat in the pan, until golden brown, about 5-6 minutes. Season with salt, pepper and rosemary.
13. Slice the duck ½-inch pieces.
14. Serve with the sauce and the potatoes.
15. Enjoy!

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