2 servings kosher salt and pepper black freshly ground
0.5 cup liqueur orange-flavored
1 large shallots finely minced
2 tablespoons soya sauce sweet
3 yukon gold potatoes
Equipment
bowl
frying pan
paper towels
sauce pan
knife
kitchen thermometer
kitchen towels
Directions
In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke. Season the duck breasts with salt, and pepper, and carefully place them in the hot pan. Turn the heat down to medium and cook about 4 minutes per side.
Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic. Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur. Simmer until the alcohol is mostly cooked off. Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce. Simmer until it's cooked down and is nice and thick. Return the duck breast to the pan and toss to coat. Keep tossing until the duck is fully glazed.
Serve the duck with the herbed pommes frites on the side.
Drizzle with any juices left over in the pan.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
With a knife or mandolin, cut the potatoes into very thin sticks.
Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear. (You are trying to get all the starch out of the potatoes so they will be very crispy.) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry. Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute.
Remove the potatoes and let the fried potatoes drain on a paper towel. Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil. Cook until a nice golden color develops.
Drain the potatoes on a paper towel, and toss with salt, and herbs.
