This elegant recipe serves four with two duck breasts. Trim excess fat, then sear skin-side down in a sauté pan for 15 minutes, flipping halfway. Season with salt and pepper, and keep warm. Deglaze with juice from 2 oranges and 3 tablespoons honey; reduce for 10 minutes. Add quarters from 3 more oranges, return duck, and warm 5 minutes. Serve hot with white rice.
Make mashed potatoes from 1 kg potatoes. Reheat 4 confit duck legs in a bain-marie to remove fat, then shred. Sauté 2 onions and 2 chopped shallots in duck fat. Add duck and heat 5 minutes. Layer half the mash, duck, then remaining mash in a dish. Bake 30 minutes at 180°C. Enjoy with green salad.
For a twist on roast chicken, melt 40 g butter in a casserole and brown duck on all sides. Season with salt and pepper. Roast at 200°C for 45 minutes, basting often. Add sliced onions, white wine, and Provençal herbs for extra flavor.
