DUCK À L’ORANGE WITH CITRUS, MASHED POTATOES AND BEETS

By Afrim Pristine

Number of servings

Duck à l’orange ingredients

  • 2 duck breasts (or 2 chicken breasts if preferred)
  • 0.5 cup of freshly squeezed Sunkist® Navel Orange juice
  • 0.5 cup of freshly squeezed Sunkist® Cara Cara orange juice
  • 1 cup water
  • 1 cup sugar

Mashed potatoes ingredients

  • 4 medium Yukon gold potatoes, already mashed
  • 0.5 cup butter
  • Sunkist® Cara Cara and Sunkist® Navel orange peels

Beets ingredients

  • 8 golf ball sized beets, pre-roasted
  • 80 grams (1/3 cup) of goat cheese
  • 2 sprigs of fresh thyme
  • 0.33 zest from one Sunkist® Cara Cara and one Sunkist® Navel orange

Duck à l’orange

Directions
  1. In a medium hot pan, bring the sugar, water and ½ cup of freshly squeezed Sunkist® Navel and Cara Cara orange juice to simmer until sugar is dissolved, and let it reduce for about 2-3 minutes.
  2. Reduce the juice for 3-4 minutes or until the mixture has thickened.
  3. Glaze the raw duck/chicken breasts on both sides.
  4. Place the duck/chicken breasts on a high heat pan on each side for 2 minutes to give a nice sear on each side of the breast.
  5. Take pan off heat and glaze each side of the duck/chicken again.
  6. Roast for 10-12 minutes at 300-degree oven, or until medium-rare to medium for the duck or until the chicken breasts are fully cooked through.
  7. Let the duck/chicken rest for 2 minutes before plating.

Mashed potatoes

Directions
  1. Prepare classic mashed potatoes using the Yukon gold potatoes.
  2. In a medium hot pan, add ½ cup of butter.
  3. Before the butter is completely melted, add a small handful of thinly sliced Sunkist® Cara Cara and Navel orange peels to the butter and caramelize the peels. Gently toss the peels so the butter coats them, add a pinch of salt and pepper.
  4. Add the caramelized citrus peels to pre-made mashed potatoes and incorporate the flavours by stirring gently.

Beets

Directions
  1. Add a touch of olive oil to a medium-sized pan at medium-high heat.
  2. Add pre-roasted beet pieces to the pan.
  3. Let the beets caramelize for about a minute in the olive oil.
  4. Add a few pinches of coarse salt and a few turns from your pepper mill, stir the beets again.
  5. Grate 1/3 zest (finely) from 1 Sunkist® Cara Cara and Navel orange and add the leaves of 2 thyme sprigs as well.
  6. Gently incorporate the zest and thyme to the beets.
  7. As the beets are still hot, you can then add creamy goat cheese and grate a touch more zest on top of the goat cheese and beets.

    • Serving: Plate the duck/chicken breasts (cut into finger thick pieces and fan out on dinner plate). Add the warmed mashed potatoes and warm beet salad to the plate.