Name: Honey-bourbon glazed duck
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 12 oz duck breasts, skin scored in a crosshatch pattern; 14 oz duck thighs, skin-on; 1 medium russet potato, cut into half-inch cubes; 3/4 medium yellow onion, thickly sliced; 2 jalapenos, sliced into rounds; 2 tbsp honey; 30 g bourbon; 1 orange, juiced and zested; 1 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 25 min · Cook 25 min

Preheat your oven to 400°F. Season the duck breasts and thighs with half the salt and the pepper. Place them skin-side down in a cold 12-inch oven-safe skillet. Turn the heat to medium and cook for 8 to 12 minutes, removing the breasts once the skin is deep golden and most fat has rendered, then the thighs once their skin is equally crisp. Set the meat aside on a plate.
Carefully pour off all but 2 tablespoons of the rendered duck fat from the skillet. Add the potatoes and onion, tossing to coat. Place the duck thighs back in the skillet on top of the vegetables, skin-side up. Transfer the skillet to the oven and roast for 25 minutes until the potatoes are starting to soften.
While the duck roasts, combine the honey, bourbon, orange juice, orange zest, jalapenos, and the remaining salt in a small saucepan. Bring to a simmer over medium heat and cook for 8 to 10 minutes until the jalapenos have softened and the sauce has thickened into a syrupy glaze.
Place the duck breasts back in the skillet, skin-side up. Continue roasting for 8 minutes. Remove the skillet and check for doneness. Let the meat rest on a cutting board for 5 minutes. Slice the duck breasts. Done when breasts 175°F and thighs 175°F.
Divide the potatoes and onions among three plates. Place one third of the duck on each plate. Spoon the honey-bourbon glaze over the sliced meat and vegetables, keeping the crispy skin on top dry.

Nutrition

Ingredients

Instructions

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