CRISPY DUCK with ORANGE, POTATOES, and BRUSSELS SPROUTS

SERVES: 2 | PREP TIME: 20 MINUTES | COOK TIME: 45 MINUTES

Nothing beats a pan-cooked duck breast—it is the perfect combination of fattiness and crispiness. Orange is a classic pairing with duck, and we wanted to find a way to incorporate both orange and bone broth into a duck dish—this recipe is the result. If duck isn’t your thing, chicken can be used instead and it will be just as delicious.

FOR THE DUCK

2 tablespoons sea salt

½ pound fingerling potatoes

½ pound Brussels sprouts

2 boneless, skin-on duck breasts

1 tablespoon chopped fresh flat-leaf parsley

FOR THE ORANGE PUREE

1 tablespoon ghee or olive oil

2 carrots, peeled and cut into small dice

1 teaspoon sea salt

1 cup fresh orange juice

1 cup Chicken Bone Broth (chapter 4)

1 cup vermouth or dry white wine

PREPARE the duck, potatoes, and Brussels sprouts: Preheat the oven to 350˚F.

IN a large pot over high heat, bring 4 cups of water and the sea salt to a boil. Prepare a bowl of ice water and set aside.

ADD the potatoes and Brussels sprouts to the boiling water and blanch until knife-tender, about 5 minutes. Transfer the vegetables to the ice bath to stop the cooking and cool.

USING a knife, score the skin of the duck breasts by gently slicing the skin diagonally. In a cast-iron skillet or oven-safe sauté pan over medium-low heat, place the duck breasts, skin side down. The skin is super fatty, so the key here is to cook slowly to render the fat while crisping the skin; this should take about 20 minutes.

MEANWHILE, remove the potatoes and Brussels sprouts from the water and cut into quarters. Set aside.

NOW, flip the duck breasts over and transfer the pan to the oven for 10 minutes to finish cooking the duck.

MAKE the orange purée: In a separate skillet or sauté pan over medium-high heat, heat ghee or oil and add the carrots and sea salt. Let sweat, stirring occasionally, for 5 minutes. Add the orange juice, bone broth, and vermouth or wine and bring to a simmer. Cook for 10 minutes, then transfer the mixture to a blender and puree until smooth. Set aside.

REMOVE the duck from the oven and set the duck breasts aside. Return the skillet to medium-high heat and add the quartered potatoes and Brussels sprouts and cook in the remaining duck fat until golden brown, about 6 minutes.

TO plate, spread some orange puree on each of the serving plates and top with the Brussels sprouts and potatoes, dividing them equally. Cut the duck breasts into thin slices on the diagonal and arrange each on the plates. Garnish with chopped fresh parsley and serve immediately.

STORE leftovers, refrigerated, for up to 1 week.