Orange-glazed Duck with Duck-fat Fondant Potatoes Recipe

Preheat your oven to 400°F (200°C).

Score the fat side of each duck breast in a crisscross pattern, being careful not to cut into the meat. Season with salt and pepper.

Place the duck breasts, skin side down, in a cold skillet. Turn the heat to medium and cook for 8-10 minutes, until the skin is brown and crispy. Flip the breasts and cook for an additional 2 minutes. Transfer to a baking dish.

In a small saucepan, combine the orange juice, honey, and soy sauce. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes to thicken slightly.

Pour the orange glaze over the duck breasts, coating them evenly. Place the baking dish in the preheated oven and roast for 15-20 minutes, or until the duck reaches your desired doneness.

Meanwhile, peel the potatoes and cut them into even-sized rounds. In a large skillet, melt enough duck fat to cover the potatoes. Add the potatoes and cook over medium heat for 15-20 minutes, flipping halfway through, until golden and crisp on the outside and tender on the inside.

Remove the duck breasts from the oven and let them rest for a few minutes before slicing. Serve with the duck-fat fondant potatoes and garnish with fresh thyme sprigs.