Duck Breast with Cranberries and Orange Sauce

Bring a large pot of salted water to boil, and cook the Baby Potatoes (6 oz) until fork tender. Drain the potatoes.

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.

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.

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.

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.

Meanwhile, heat up ½ Tbsp duck fat in a saucepan over medium heat. Once hot, add Shallots (2), and saute until fragrant and soft.

Add Red Wine Vinegar (2 Tbsp), Cranberry Sauce (1/3 cup), Dried Cranberries (2 Tbsp), Honey (2 tsp), 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.

Heat up 1 Tbsp duck fat in another pan over medium heat. Once hot, add Garlic (2 cloves) and Fresh Spinach (8 oz), and saute until soft. Season with Salt (to taste) and Ground Black Pepper (to taste).

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.