Duck Breast 🦆

Ingredients:

• duck breast
• potatoes
• baby carrots
• reduced chicken stock
• tangerines
• red wine vinegar
• black pepper
• salt
• onion

Meat and Sauce

1. dry duck breast uncovered and elevated in the fridge for two days
2. score both ways forming squares - pretty deep as i want it crispy over fatty. Sear cold to get max crispiness with the skin (takes longer to get to temp when cold)
3. Season skin with just salt, meat side with salt and pepper
4. Put skin side down in cold pan, turn to medium heat.
5. Keep draining the rendered fat when it gets to be too much. Pressing the breasts down with a weight helps with rendering and crisping the skin. (SAVE, it's liquid gold 🏆)
6. Flip when skin is sufficiently rendered. Flash on the other side until cooked to desired doneness.
7. Add finely minced onion to the pan, use it to deglaze. Add juice of a tangerine, and a dash of red wine vinegar. Cook these off for a bit.
8. Add a bunch of cubes of the reduced chicken stock, and reduce until almost desired consistency.
9. Mount with butter to thicken, and season to taste adding a good amount of black pepper.

Veggies

1. Add carrots to salted boiling water. Boil for 5 minutes then add potatoes. Hopefully they are tender at the same time. Drain.