Roasted Duck Breast with Swiss Chard, Orange-Soy Sauce, and Mashed Potatoes by Tanerxaydin

Ingredients

• 2 duck breasts (about 6-8 oz each)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium potatoes (e.g., russet or yukon gold), peeled and quartered
• 1/4 cup whole milk or cream
• 2 tbsp unsalted butter
• 1 bunch swiss chard, stems removed and chopped, leaves roughly chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh orange juice (from 1 small orange)
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup (optional)
• 1/2 cup chicken or vegetable broth

Instructions

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with 1/2 tsp salt and 1/4 tsp pepper.
2. Place peeled and quartered potatoes in a medium pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
3. While potatoes cook, heat a cold, oven-safe skillet over medium-high heat. Place duck breasts skin-side down in the cold skillet. Render fat for 8-10 minutes until skin is crispy and golden brown. Flip and sear flesh side for 2-3 minutes.
4. Transfer the skillet to a preheated oven at 190°C (375°F) and roast for 8-12 minutes for medium-rare, or until desired doneness. Remove from oven, transfer duck to a cutting board, and let rest for 5-10 minutes.
5. Return drained potatoes to the pot. Add milk or cream, butter, and remaining 1/2 tsp salt and 1/4 tsp pepper. Mash until smooth and creamy. Keep warm.
6. While duck rests, drain all but 1 tbsp of rendered duck fat from the skillet. Add olive oil and minced garlic, sauté for 1 minute until fragrant. Add chopped Swiss chard stems and cook for 3-4 minutes until slightly softened. Add chard leaves and cook for another 3-5 minutes until wilted and tender. Season with salt and pepper to taste.
7. In the same skillet (after removing chard), add orange juice, soy sauce, and chicken or vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat and simmer for 3-5 minutes, or until the sauce slightly thickens. Stir in honey or maple syrup if desired.
8. Slice the rested duck breasts. Divide mashed potatoes, Swiss chard, and sliced duck among plates. Drizzle with the orange-soy sauce and serve immediately.