Because of the flu epidemic and my risk of infection still, I have been staying home and this week I ordered from both Hello Fresh and Home Chef for meals. I always make their recipes the way they are written the first time with the exception of allergy ingredients like the mustard in this one. I split the ingredients and did the mustard version for hubby and NOT for me since I’m deadly allergic.
All in all, this was a fantastic recipe! I’m not normally fond of rosemary and will try it with tarragon the next time. I will probably use a spring mix instead of arugula also. The arugula is just a bit bitter for my tastes and since I no longer have any “EMPTY” bites, I want to make them ALL count. If it’s out of season, I believe the blood orange can be substituted for ANY sweet citrus.
MAPLE GLAZED DUCK , ROSEMARY FINGERLINGS & BLOOD ORANGE SALAD serves 2
2 duck breasts, 6 ounces each, scored criss cross on the fat side
3/4 pound fingerling potatoes, washed and halved lengthwise
several sprigs FRESH rosemary, leaves picked from stems (discard stems)
2 cloves garlic, minced
1 blood orange, zested (reserve), peeled and sliced crosswise into rounds
2 ounces arugula (a handful)
2 tablespoons PURE maple syrup
1 tablespoon whole grain mustard
Fresh ground salt and pepper, to taste
Avocado oil
- Place potatoes in a large pot covered in salted water by 1 inch.
- Bring to a boil and cook 15 minutes or until easily pierced with a fork.
- Drain thoroughly. Return drained potatoes to pan. Set aside.
- While potatoes are cooking, pat duck dry with paper towel.
- Generously season duck with salt and pepper.
- Place skin side down in skillet over medium heat, cooking 12-15 minutes until most fat has rendered and skin is crisp. (Lower heat if skin is beginning to burn)
- Pour off and reserve the fat as it renders.
- Roughly chop rosemary leaves until you have 1 tablespoon.
- Return potatoes to medium high heat.
- Add just enough of the rendered duck fat to the pan to coat the bottom.
- Add 2 teaspoons of the rosemary, cooking and tossing until potatoes are crisped and browned.
- Add garlic and cook until fragrant a few minutes more.
- Season with salt and pepper. Remove from heat.
- Combine the maple syrup, 1 teaspoon of mustard, orange zest and remaining chopped rosemary in a small bowl.
- When duck is crisped, flip the duck over.
- Spoon maple syrup mixture over duck and cook until duck reaches desired doneness, 2-5 minutes.
- Remove duck from pan and set aside to rest.
- Pour remaining sauce from pan into a small bowl.
- In a salad bowl toss together the arugula, orange rounds and drizzle with avocado oil and 1 teaspoon of the mustard.
- Season with salt and pepper.
- Stir 1 teaspoon of the mustard into the reserved sauce from the pan along with any pan juices.
- Slice duck crosswise.
- Plate duck, potatoes and salad.
- Drizzle sauce over duck.
- Serve immediately.
