Pan-Seared Duck Breast with Zesty Orange Glaze and Chive Green Beans

Ingredients

• 2 count Duck Breasts
• 1 tbsp garlic-infused oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 count Navel Orange
• 2 tbsp maple syrup
• 1 tbsp white wine vinegar
• 1 tsp fresh ginger
• 0.5 tsp potato starch
• 1 lb green beans
• 1 tbsp unsalted butter
• 2 tbsp fresh chives
• 0.25 cup white wine
• 1 tbsp parsley

Instructions

1. 1Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.
2. 2Place the duck breasts skin-side down in a cold pan over medium heat. Cook for 8-12 minutes, or until the skin is crispy and golden brown, and most of the fat has rendered. Pour off excess fat.
3. 3Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or to your desired doneness. Remove from the pan and let rest on a cutting board for 5-10 minutes.
4. 4While the duck rests, deglaze the pan with 1/4 cup white wine, scraping up any browned bits. Add the juice and zest from the Navel Orange, 2 tbsp maple syrup, 1 tbsp white wine vinegar, and 1 tsp grated fresh ginger.
5. 5In a small bowl, whisk 1/2 tsp potato starch with 1 tbsp cold water to create a slurry. Add the slurry to the pan, bring to a simmer, and cook for 2-3 minutes, stirring constantly, until the glaze thickens.
6. 6In a separate large pan, heat 1 tbsp garlic-infused oil and 1 tbsp unsalted butter over medium heat. Add the 1 lb trimmed green beans and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper to taste, then stir in 2 tbsp chopped fresh chives.
7. 7Slice the rested duck breasts against the grain into 1/2-inch thick pieces.
8. 8Arrange the sliced duck on plates, drizzle generously with the warm orange glaze, and serve immediately alongside the sautéed green beans. Garnish with 1 tbsp chopped fresh parsley.