Cooking Instructions
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Step 1
Bring a large pot of salted water to boil, and cook the
Baby Potatoes (170 g)
until fork tender. Drain the potatoes.
Step 2
Use a sharp knife to make a crisscross on the skin of the
Skin-on Duck Breasts (2)
(not too deep). Don’t cut through the flesh. Heavily season the duck breast with
Salt (to taste)
on the skin and lightly on the other side.
Step 3
Place the duck breast skin side down in a cold skillet and cook over low heat. Press down on the breast occasionally to prevent the edges from curling up. Pour out the fat into a heatproof bowl and you may need to pour it 2 to 3 times throughout the cooking process. Cook until most of the fat has rendered and the skin is golden and crispy.
Step 4
Turn the heat to medium, flip the duck breast, and cook until the breast's inner temperature reaches 140 degrees F (60 degrees C). Wrap the cooked duck breast with aluminum foil and let rest for at least 5 minutes.
Step 5
Return the pan to a medium heat. Once hot, add the potatoes and smash with a spatula. Fry both sides until golden and crispy—season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Sprinkle
Fresh Thyme (2 sprigs)
on top. Set aside.
Step 6
Meanwhile, heat up ½ Tbsp duck fat in a saucepan over medium heat. Once hot, add
Shallots (2)
, and saute until fragrant and soft.
Step 7
Add
Red Wine Vinegar (30 mL)
,
Cranberry Sauce (105 g)
,
Dried Cranberries (15 g)
,
Honey (15 g)
,
Orange Zest (1)
, and 1/4 cup of Orange Juice. Bring to a boil, and reduce to a simmer for 5-10 minutes. Season with a pinch of
Salt (to taste)
. Keep it warm and set aside.
Step 8
Heat up 1 Tbsp duck fat in another pan over medium heat. Once hot, add
Garlic (2 cloves)
and
Fresh Spinach (225 g)
, and saute until soft. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 9
Drain the excess liquid from the cooked spinach and place it on a serving plate. Slice the duck breast and place it on top of the spinach. Pour some sauce over the breast. Serve with the smashed potatoes and garnish with thyme.
