Name: Honey-bourbon duck with buttered potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 11 oz duck breasts, skin scored in a crosshatch pattern; 13 oz duck thighs, skin-on; 1 medium russet potato, cut into half-inch cubes; 1/2 medium yellow onion, thickly sliced; 1 tbsp salted butter; 2 jalapenos, sliced into rounds; 1 1/2 tbsp honey; 15 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 all 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 fat has rendered, then the thighs once their skin is equally crisp. Set the meat aside on a plate.
Carefully pour off all but 1 tablespoon of the rendered duck fat from the skillet. Add the butter, 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 12 minutes until the glaze coats the back of a spoon and leaves a trail when you drag a finger through it.
Place the duck breasts back in the skillet, skin-side up. Continue roasting for 8 minutes. Check the breasts for a medium internal temperature of 175°F to 175°F, and the thighs for 175°F. Move the breasts to a cutting board to rest for 5 minutes while the thighs remain in the skillet or cook longer if needed.
Slice the duck breasts. Divide the buttered potatoes and onions among three plates. Place one third of the duck on each plate and 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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