Roast Duck with Oranges and Potatoes

Step 1

Preheat oven to 400°F. Score the duck breast skin in a crosshatch pattern, then season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Step 2

Heat a large oven-safe skillet over medium-high. Place duck breasts skin-side down and cook until golden and crisp, about 6-8 minutes. Flip and cook 2 minutes more, then transfer to a plate.

Step 3

In the same skillet, add 2 tbsp olive oil, 1.5 lb halved baby potatoes, and 1 sliced orange. Season with remaining salt and pepper. Toss to coat and spread evenly.

Step 4

Nestle the duck breasts among the potatoes, skin-side up. Add 2 sprigs rosemary and 1 orange cut into wedges around the pan.

Step 5

Roast in the oven until potatoes are tender and duck reaches your desired doneness (about 15-20 minutes for medium). Let rest 5 minutes before serving.

Step 6

Slice the duck and serve with potatoes and roasted orange wedges, spooning any pan juices over the top.