Duck and Sauce

1. Pat the duck breasts dry with a paper towel. Score the skin in a criss-cross (diamond) pattern, being careful not to cut into the meat.
2. Season the duck generously with salt and black pepper.
3. Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render out.
4. For medium-rare, sear skin-side down for about 6–7 minutes until golden and crisp, then flip and cook for 3–4 minutes on the flesh side. For medium, add 1–2 minutes per side. Internal temperature targets:
   • Rare: 52–54°C (125–130°F)
   • Medium-rare: 55–57°C (130–135°F)
   • Medium: 58–60°C (136–140°F)
     Remove the duck from the pan about 3°C (5°F) below your ideal temperature to allow for carryover cooking during rest.
5. If too much fat renders out during searing, carefully pour off the excess.
6. When nearly done searing, add the garlic cloves, 6 sprigs of thyme, rosemary, and 3 tbsp butter to the pan. Spoon the bubbling butter over the duck while the aromatics infuse their flavor.
7. Transfer the duck breasts to a plate and pour the pan juices and herbs over them. Let them rest while you prepare the sauce.
8. In the same pan, sauté the chopped shallots until soft. Add 2 sprigs of thyme.
9. Stir in the balsamic vinegar and honey, and simmer for a minute.
10. Add the orange juice and a few thin peelings of the zest. Let reduce by half.
11. Pour in the beef stock and simmer until the sauce thickens to your desired consistency.
12. Strain the sauce through a fine mesh sieve. Stir in 1 tbsp of butter to finish with a glossy texture. Taste and adjust the salt if needed.
13. Slice the duck breasts and serve with the sauce and mashed potatoes.

Mashed Potatoes

1. Boil the peeled potatoes in salted water until fully tender.
2. Drain well and mash or press through a ricer into a warm pot.
3. Over low heat, stir in the cream (or milk) and butter until smooth and creamy.