Orange-glazed Duck with Duck-fat Fondant Potatoes Recipe

Orange-glazed Duck with Duck-fat Fondant Potatoes Recipe

Photos of Orange-glazed Duck with Duck-fat Fondant Potatoes Recipe

How To Make Orange-glazed Duck with Duck-fat Fondant Potatoes

Preparation: 20 minutes
Cooking: 1 hour and 30 minutes
Total: 1 hour and 50 minutes



  • 4 duck breasts
  • Salt and pepper, to taste
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 medium potatoes
  • Duck fat, for frying
  • Fresh thyme sprigs, for garnish


  1. Preheat your oven to 400°F (200°C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.


  • Calories : 420kcal
  • Total Fat : 14g
  • Saturated Fat : 4g
  • Cholesterol : 118mg
  • Sodium : 574mg
  • Total Carbohydrates : 30g
  • Dietary Fiber : 3g
  • Sugar : 15g
  • Protein : 42g
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