This has been our favorite recipe for the skin-on duck breasts from our Muscovies. This is honestly one of my favorite recipes of all time, and one of the best things I’ve cooked.
Duck breasts: 2-4 breasts – SKIN ON, Pat dry, score skin but do not cut into meat, salt & pepper both sides (let come to room temp on counter prior to cooking)
1lb fingerling potatoes OR regular potatoes sliced into rounds
1 sprig fresh Rosemary
1c red wine
1/2 orange – juiced
Prep breasts. Place oven safe pan/skillet into fridge for 10-15 min prior to use. Preheat oven to 400. Add potatoes to boiling salted water and cook 10-15 min until fork tender. Strain. Gently smash (I use the bottom of a measuring cup) each potato one time so that they’re a bit flat.
Remove skillet from fridge, add duck breast skin side down to cold, dry skillet and place on medium heat. Cook 12-15 minutes (the longer the better) skin side down & DON’T touch! Flip and cook 1 minute on skinless side. Flip back to skin side down and place in oven. Cook in oven 4-6 minutes (personally I do 4 minutes MAX as I prefer medium rare). Rest duck skin side up for 10 minutes out of pan.
Combine wine, stock, juice, rosemary, and honey in small pot. Reduce by half over medium heat. Sometimes I will add a corn starch slurry to help thicken it a bit but it’s good flavor thin or thick.
Take fat, add butter if desired (I do 2-3T), and heat over medium heat. Fry potatoes in remaining duck fat for 5-6 min until golden brown. Season as you’d like (salt, pepper, rosemary, garlic, etc.).
Slice duck, drizzle with sauce, serve with potatoes, and enjoy!