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

Duck à l’orange ingredients

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.
Reduce the juice for 3-4 minutes or until the mixture has thickened.
Glaze the raw duck/chicken breasts on both sides.
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.
Take pan off heat and glaze each side of the duck/chicken again.
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.
Let the duck/chicken rest for 2 minutes before plating.

Prepare classic mashed potatoes using the Yukon gold potatoes.
In a medium hot pan, add ½ cup of butter.
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.
Add the caramelized citrus peels to pre-made mashed potatoes and incorporate the flavours by stirring gently.

Add a touch of olive oil to a medium-sized pan at medium-high heat.
Add pre-roasted beet pieces to the pan.
Let the beets caramelize for about a minute in the olive oil.
Add a few pinches of coarse salt and a few turns from your pepper mill, stir the beets again.
Grate 1/3 zest (finely) from 1 Sunkist^® Cara Cara and Navel orange and add the leaves of 2 thyme sprigs as well.
Gently incorporate the zest and thyme to the beets.
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.