Hudson Valley Duck and Orange Plate
Hudson Valley American tradition reading a single skin-on duck breast pan-seared crisp and finished in a Grand Marnier orange glaze, plated with buttered Yukon Gold potato puree and roasted Brussels sprouts for the upstate New York weekend American take on the classic duck a l'orange.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat duck breasts dry and score skin in crosshatch pattern. Halve Brussels sprouts. Cube potatoes into 3cm pieces. Zest 2 oranges, segment them, juice the remaining 2. Finely chop shallot, mince garlic, pick thyme leaves.
Boil
Bring potatoes to a boil in salted water over high heat 4 minutes, drop to medium 14 minutes until fork-tender. Drain well.
Roast
Heat oven to 425F. Toss Brussels sprouts with olive oil, half thyme, salt, pepper on two sheet pans. Roast 18 minutes, shaking at 9 minutes, until edges char.
Sear
Season duck skin with salt. Lay skin-side down in a cold large skillet over medium-low heat. Render 10 minutes without moving until skin turns deep mahogany. Flip, cook 4 minutes for medium-rare. Rest 6 minutes.
Build 1
Pour off all but 2 tbsp duck fat from pan. Saute shallot over medium-low 90 seconds until softened. Add garlic and brown sugar 30 seconds. Pour in Grand Marnier 60 seconds, then add orange juice, vinegar, stock, half orange zest, remaining thyme, salt.
Simmer
Reduce glaze over medium 8 minutes until glossy. Whisk in 20g butter off the heat. While glaze cooks, pass potatoes through ricer, heat milk with 60g butter, beat into potatoes with salt and pepper.
Plate
Slice duck across the grain. Mound potato puree on plates, fan duck over, spoon glaze generously across, arrange orange segments and Brussels sprouts, scatter remaining orange zest, finish duck with flaky salt.
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