Duck a l'Orange
with Duck Fat Mashed Potatoes & Arugula Almond Salad
Think a dish like ‘Duck a’lorange’ requires a plane ticket to France, or, at the very least, a reservation at le fanciest French restaurant in town? Think again! This luxurious meal can be whipped up from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared duck glazed in a savory-sweet, thyme-flecked orange sauce, creamy duck fat mashed potatoes, and an arugula salad bursting with juicy orange segments, pickled shallots, and toasted almonds. Treat your taste buds to a trip—no passport required!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Red Wine Vinegar
Chicken Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
Wash and dry all produce. Dice potatoes into ½-inch pieces (for a smoother texture, peel potatoes first). Place in a large pot with half the thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
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.
In a large bowl, combine pickling liquid from shallot, mustard, a large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange, and almonds. Season with salt and pepper. Slice duck crosswise. Divide between plates with salad and potatoes. Spoon sauce over duck and serve.