Crispy Skin Duck Breast with Potato and Asparagus #shorts

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Thanks @horl1993 for such an amaizing professional knife sharpener.

📕Recipe here:

❂ Ingredients:

Duck Breast
Salt/Pepper to taste
2 Gold Potatoes
Asparagus
1 sprig fresh rosemary
2 Garlic Cloves
For sauce:
1/2 cup Port wine
1/2 cup Chicken stock
1/2 Orange
1 Tbsp honey
1 Tbsp Butter

❂ Cooking process:

⁃ Pat dry the duck breast with a paper towel.
⁃ Score the duck skin with sharp knife, making sure to not cut into the meat.
⁃ Season the duck breasts on both sides with salt and pepper.
⁃ Preheat the oven to 400˚F (200˚C).Starting with a cold and dry oven-safe skillet, place the duck breast skin side down. One secret of cooking duck breast is to let it cook about three-quarters of the time on the skin side.
⁃ Flip the breast when the skin is browned and crispy. Sear the other side for few minutes and transfer the duck breast to the oven. Roast for 4 minutes for medium-rare, or 6 minutes for medium.
⁃ Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
⁃ Cut the potatoes into thin rings and fry the with remaining duck fat in the pan, until golden brown. Season with salt, pepper, rosemary and garlic.
⁃ In the same pan, fry the asparagus next to the potatoes.
⁃ In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat. Simmer 5 minutes. Then turn off the heat and add butter mix well.
⁃ Slice the duck ½-inch (1 cm) pieces.
⁃ Serve with the sauce, asparagus and potatoes.
⁃ Bon appetit!

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