Duck a l'Orange

Pat duck dry with paper towels; season all over with salt and pepper. Place skin sides down in a large, preferably nonstick, pan. Cook over medium heat until skin is crisp, carefully reserving fat in a small bowl as it renders, 15-20 minutes. (TIP: Lower heat if skin browns too quickly.) Meanwhile, halve and peel shallot; thinly slice one half (all for 4). Toss sliced shallot in a separate small bowl with half the vinegar, 1 tsp sugar (1½ tsp for 4), and a big pinch of salt and pepper.

Zest orange until you have 1 tsp (2 tsp for 4 servings); halve orange. Squeeze juice from one half into a third small bowl. Peel remaining orange half; dice into ½-inch pieces. (For 4, squeeze juice from two halves; peel and dice remaining orange.) To bowl with orange juice, add jam, stock concentrate, half the orange zest, and remaining vinegar. Pick thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4); roughly chop leaves.

Once skin is crisp, flip over duck in pan and cook to desired doneness, 3-5 minutes more. Transfer to a cutting board to rest. Add chopped thyme to same pan over medium heat and cook until fragrant, 30 seconds. Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes. Stir in 1 TBSP butter until melted; turn off heat.

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in reserved duck fat to taste. Season with salt and pepper. Keep covered off heat.