Crispy Skin Duck Breast with Haricots Verts, Orange, Pan Sauce & Pomme Purée

Serves: 4 • Active time: ~60 minutes (plus optional 12–24h skin-dry)
Skill level: You’ve-got-this

Ingredients

Duck & Pan Sauce

• 4 duck breasts, skin on (6–8 oz / 170–225 g each)

• Kosher salt & freshly ground black pepper

• ½ cup (120 ml) dry white wine

• 1½ cups (360 ml) chicken stock

• 4 Tbsp (60 g) cold unsalted butter, cubed

• 1 tsp finely grated orange zest

• ¼ cup (60 ml) fresh orange juice (from the supremes below)

• Optional, but great: 1 Tbsp Grand Marnier or a few drops sherry vinegar for balance

Orange Supremes

• 2–3 navel oranges

Haricots Verts

• 1 lb (450 g) haricots verts, trimmed

• 1 small shallot, minced

• 1 garlic clove, thinly sliced

• 1 Tbsp rendered duck fat (from the breasts)

• 1 Tbsp unsalted butter

• Kosher salt, black pepper, pinch red-pepper flakes (optional)

Pomme Purée

• 2 lb (900 g) Yukon Gold or russet potatoes, peeled & chunked

• 6 Tbsp (85 g) unsalted butter, cold and cubed

• 1 cup (240 ml) whole milk (or ½ milk + ½ light cream), hot

• Fine salt, white pepper; tiny pinch nutmeg (optional)

Equipment

Large skillet, small saucepan, potato ricer/masher, tongs, thermometer (helpful), fine grater/zester.

Before You Start (Optional but Powerful)

For super-crisp skin: lightly salt both sides of the duck (about ½ tsp per breast), place skin-side up on a rack, uncovered in the fridge 12–24 hours. Score just before cooking.

Step-by-Step

1) Orange Supremes (do this first)

1. Cut off top and bottom of each orange. Slice off peel and all white pith.

2. Over a bowl, cut between membranes to release clean segments.

3. Strain and save ¼ cup juice for the sauce. Pat segments dry and chill.

2) Pomme Purée

1. Put potatoes in a pot, cover with cold water and a good pinch of salt.

2. Simmer until very tender, 15–20 minutes. Drain well; return to hot pot 1–2 minutes to steam off moisture.

3. Rice or mash. Work in the cold butter first, then whisk in hot milk until silky and spoonable.

4. Season with fine salt, white pepper, and a pinch of nutmeg. Keep warm.

3) Duck: Score, Render, Finish

1. Pat breasts dry. Score the skin in a tight crosshatch (⅛–¼ in / 3–6 mm). Season, heavy salt on the skin, light on the flesh; pepper both sides.

2. Lay breasts skin-side down in a cold, dry skillet. Turn heat to low–medium-low. Press lightly so all the skin touches the pan.

3. You’re listening for a gentle, steady sizzle after ~5 minutes. Maintain that until most fat renders and the skin is deep golden, 12–15 minutes, pouring off fat as it collects (save it!). The meat should read ~125°F/52°C.

4. Turn heat to medium; give the skin 30–60 seconds if you want deeper color. Flip and cook flesh-side 1–2 minutes to 130°F/54°C (medium-rare).

5. Move to a rack, skin up, and rest 8–10 minutes.

Quick Doneness Guide
Rare 125°F / 52°C • Medium-rare 130°F / 54°C • Medium 140°F / 60°C

4) Orange Pan Sauce (same pan)

1. Pour off excess fat, leaving a thin sheen and the brown bits.

2. Add white wine; boil and scrape until almost dry.

3. Add stock; reduce by about half until glossy and lightly syrupy.

4. Off heat, whisk in cold butter. Stir in orange zest and ¼ cup juice.

5. Taste and season with salt/pepper. Add Grand Marnier or a few drops sherry vinegar if you like a sharper finish. Keep warm.

5) Haricots Verts

1. Blanch beans in well-salted boiling water 2 minutes; shock in ice water. Drain very dry.

2. Heat 1 Tbsp duck fat in a skillet; sauté beans 2–3 minutes until hot and lightly blistered.

3. Add shallot, garlic, and butter; cook 30–60 seconds. Season with salt, pepper, and flakes (optional).

Plate It Like the Photo

1. Swipe a generous spoon of pomme purée in a crescent.

2. Spoon a ribbon of sauce along the inner edge of the purée.

3. Slice each duck breast across the grain into 5–6 thick pieces; fan slightly, skin facing up.

4. Nest a bundle of haricots verts to one side.

5. Tuck 5–6 orange supremes in an arc just behind the duck.

6. Drizzle a touch more sauce around (keep the skin mostly uncovered so it stays crisp).

Tips, Swaps & Troubleshooting

• Crisp skin 101: Dry skin + low heat + patience. If it sputters wildly, heat’s too high; if it’s silent, too low.

• No white wine? Use dry vermouth or a splash of cider + extra stock.

• Stock too thin? Whisk 1 Tbsp powdered gelatin into warm store-bought stock for restaurant-style body, or simply reduce a bit longer until it lightly coats the back of a spoon.

• Potato choice: Yukon Gold = naturally creamy; Russet = fluffier.

• Holding: Keep rested duck on a rack in a 200°F/95°C oven, skin-side up. Re-crisp 30–60 seconds skin-down if needed.

• Use that fat: It’s liquid gold for the beans, and tomorrow’s potatoes.

Make-Ahead & Storage

• Day before: Optional salted air-dry of duck; supreme oranges.

• Up to 2 hours before: Blanch beans; make purée and keep warm.

• Leftovers: Duck keeps 3 days chilled. Rewarm slices gently in a low oven, then kiss skin in a hot pan to re-crisp. Sauce reheats over low heat; whisk in a splash of water if too thick.

Cook it once and you’ll have the timing down forever. If you post your plate, tag #LePoodleNoodle so I can cheer on that crispy skin!