Duck Breast with Orange Sauce

Boil the potatoes

Place the halved new potatoes in a large pot of well-salted cold water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes until completely tender when pierced with a knife. Drain and keep warm.

Make the orange sauce

While the potatoes cook, combine the orange juice, orange zest, honey, and soy sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until the sauce reduces by about a third and coats the back of a spoon. Remove from heat and set aside — it will thicken a little more as it cools.

Score and season the duck

Pat the duck breasts dry with paper towels — this is key to crispy skin. Using a sharp knife, score the skin in a crosshatch pattern at 1 cm intervals, cutting through the fat but not into the meat. Season generously on both sides with salt and pepper.

Render and sear the duck

Place the duck breasts skin-side down in a cold, dry frying pan — no oil needed. Set over medium heat and let them cook undisturbed for 6–8 minutes. Starting in a cold pan allows the fat to render out slowly, giving you deeply golden, crispy skin without burning. Once the skin is golden and most of the fat has rendered, flip and cook for a further 4–5 minutes for medium-rare (the flesh should feel slightly springy when pressed). Transfer to a plate or board, tent loosely with foil, and rest for 5 minutes.

Blanch the green beans

While the duck rests, cook the green beans in a pot of boiling salted water for 3–4 minutes until bright green and tender-crisp. Drain immediately and season lightly with salt.

Slice and serve

Slice the duck breasts on the diagonal and arrange on warmed plates. Spoon the orange sauce generously over the duck, and serve alongside the green beans and new potatoes.