Rosé Duck Breast with Orange Sauce Recipe (with Video)

Prepare the Duck
1. Score the duck skin in a crosshatch pattern 30 minutes before cooking.
2. Place the duck in a cold pan, skin side down.
3. Fry over medium-high heat for 4-6 minutes, depending on thickness.
4. Turn over, cook for another 2-3 minutes, then drizzle with butter.
5. Transfer to the oven at 180 degrees for 8-12 minutes, depending on thickness and desired doneness.
Make the Crispy Honey Brussels Sprouts
1. Wash and halve the Brussels sprouts.
2. Toss with olive oil, salt, pepper, and honey.
3. Air fry at 200°C / 390°F for 12 minutes.
Prepare the Orange Sauce
1. In a pot, combine orange jam, mustard, orange juice, and a sprig of fresh rosemary.
2. Gently boil for a few minutes.
3. For thickening, mix cornstarch with water and boil with the sauce.
Finish the Duck and Sauce
1. When the duck is cooked, add cooking cream to the pan.
2. Bring to a gentle boil, collecting flavors released from the duck.
Make Creamy Mashed Potatoes
1. Boil potatoes in salted water until tender.
2. Mash with a potato masher, add salt, pepper, and adjust thickness with milk.
Serve
1. Rest the duck for 10 minutes before slicing.
2. Plate with a portion of mashed potatoes, Brussels sprouts, and a generous amount of orange sauce.