Orange glazed duck breast - recipe

The orange glazed duck breast is a gourmet dish, very easy to make, that combines Mediterranean flavors with Asian influences! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Here are my duck breasts, first of all remove any remaining feathers, so pluck them out with tweezers. Once all the feathers have been removed, score the skin with a sharp knife, so make a cut lengthwise, then crosswise, in this way. After that, heat a non-stick pan until hot: add the duck breasts, skin side down, and cook for about 3 minutes per side. The breasts are cooked, now take a baking pan – lined with parchment paper, to keep them from sticking – transfer the duck breasts along with the pan drippings; drizzle with extra virgin olive oil, add a few rosemary sprigs, crush a few juniper berries and now, the orange marmalade. Brush the skin of the duck breasts. Add a little water on the bottom, then cover the baking pan with aluminium foil. Bake the duck breasts in a preheated static oven at 320°F (160°C) for 30-40 minutes, the baking time may vary depending on the oven and the desired degree of doneness: the internal temperature should reach 160°F (71°C) for perfectly cooked duck breast, so a meat thermometer would be very useful. If not available, remove the duck breasts from the oven after 30-35 minutes and cut through the centre to check and return to the oven for another 5-10 minutes if desired.
Wash the potatoes and cut into slices with the skin on, about 1/10 inch (2-3 mm) thick. Place the slices in cold water to keep them from browning, meanwhile cut the remaining potatoes. In a large pan, sauté a clove of garlic, cut in half, in the extra virgin olive oil; now add the rosemary. Let the oil absorb the flavours, then add the potatoes, drained and patted dry with a cloth; a pinch of salt and cook for about 15 minutes, until golden brown. And while the potatoes are cooking, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
- 2 duck breasts, about 1 ¾ lbs (800 g) each
- ⅕ cup (50 g) of water
- 6 juniper berries
- 3 tbsp (60 g) of orange marmalade
- 1 sprig of rosemary
- a little extra virgin olive oil
- 1 pinch of salt
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For the new potatoes
- ⅓ lb (600 g) of new potatoes
- 1 tbsp (15 g) of extra virgin olive oil
- 1 clove of garlic
- 1 sprig of rosemary
- 1 pinch of salt