Duck With Orange Sauce

Peel and cut potatoes into 1-inch cubes, then boil in salted water until just tender, about 12–15 minutes; drain and set aside.

Trim green beans and boil in salted water for 4–5 minutes until tender-crisp; drain and set aside.

Clean mushrooms with a damp cloth and slice them into ¼-inch pieces.

Zest two oranges and set zest aside; juice all five oranges to yield approximately 1½ cups of fresh juice.

Season duck breasts generously with salt and pepper on both sides. Heat a large skillet over medium-high heat and place duck breasts skin-side down for 8–10 minutes until the skin is golden and fat has rendered.

Flip duck breasts and cook for an additional 5–6 minutes until the internal temperature reaches 160°F (71°C) for medium doneness; transfer to a cutting board to rest.

Pour off excess duck fat from the skillet, leaving about 1 tablespoon. Add sliced mushrooms and cook over medium heat for 3–4 minutes, stirring occasionally, until softened.

Deglaze the skillet with the fresh orange juice, scraping up any browned bits from the bottom; simmer for 3–4 minutes until reduced by one-third.

Whisk honey into the orange reduction and stir in the chicken stock; simmer for 4–5 minutes until the sauce thickens slightly and flavors meld.

Slice the rested duck breasts against the grain into ¼-inch strips.

Add the cooked potatoes, green beans, and duck slices to the sauce; warm through gently for 2–3 minutes while stirring carefully to coat all components evenly.

Divide duck, vegetables, and sauce among four plates and garnish with reserved orange zest before serving.