https://cyrusramsey.com/herb-garnished-roast-duck-with-roasted-potatoes-zucchini-dark-sauce-drizzle/
Ingredients
- Duck: 2 duck breasts (about 12–16 oz each)
- Potatoes: 1 1/2 pounds baby red or Yukon Gold potatoes, sliced 1/4-inch thick
- Zucchini: 2 medium zucchini, halved lengthwise and cut into 1-inch pieces
- Greens: 4–6 cups mixed greens (arugula, baby spinach, or spring mix)
- Herb garnish: 1/2 cup chopped fresh herbs (parsley, thyme, chives, or a mix)
- Olive oil (for vegetables): 2 tablespoons, plus more as needed
- Salt & black pepper
- Aromatics: 2 cloves garlic, smashed
- Dark sauce drizzle: 1/2 cup duck or chicken stock (or low-sodium broth) 2 tablespoons balsamic vinegar or red wine vinegar 1 tablespoon soy sauce (or tamari) 1 teaspoon Dijon mustard 1 teaspoon honey (optional, to round flavor) 1–2 teaspoons butter (optional, for gloss) Pinch of salt, to taste
Method
Recipe by Heather Schiefelbein.
- Heat the oven. Preheat to 425°F. Set a sheet pan (or roasting pan) on the middle rack.
- Prep the potatoes. In a bowl, toss sliced potatoes with olive oil, salt, and black pepper until evenly coated. Carefully remove the hot sheet pan and arrange potatoes in a single layer (work in batches if needed). Roast for 15 minutes.
- Score and season the duck. Pat duck breasts dry. Using a sharp knife, score the fat side in a crosshatch pattern (don’t cut into the meat). Season generously with salt and pepper.
- Start duck and finish potatoes. Push the potatoes to one side of the pan. Place duck on the pan with fat side down. Add smashed garlic to the pan. Roast until the duck fat has rendered and the potatoes are starting to brown, about 15–20 minutes.
- Add zucchini. Toss zucchini with a little olive oil, salt, and pepper. Add zucchini to the pan (spread them out so they roast, not steam). Roast until zucchini is tender and duck is cooked to safe doneness, 8–12 minutes more. Doneness cue: Check with an instant-read thermometer inserted into the thickest part of the duck breast. For food safety, use a minimum internal temperature of 165°F for poultry/duck. (Plan for a little carryover during resting.)
- Rest the duck. Transfer duck to a plate and tent loosely with foil for 10 minutes.
- Make the dark sauce. Place the sheet pan over medium heat on the stovetop (or carefully use a saucepan if your pan isn’t stovetop-safe). Pour off excess duck fat until you have about 1–2 tablespoons of drippings (leave flavor behind, but avoid a greasy sauce). Stir in stock, vinegar, soy sauce, and Dijon. Simmer 2–4 minutes until lightly thickened. Taste and add honey and a pinch of salt if needed. For extra gloss, whisk in butter at the end.
- Assemble and serve. Toss mixed greens with a tiny splash of olive oil and a pinch of salt (keep it light). Slice duck. Plate greens, potatoes, and zucchini. Finish with chopped herbs and drizzle sauce over everything (or serve sauce alongside for easy control).
Serving, useful notes and storage
Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
Sheet-pan timing strategy: Potatoes go in first for browning, zucchini joins later to stay tender, and duck cooks while potatoes finish. Thermometer-first duck: Duck can go from “juicy” to “overdone” quickly. Pull it when it hits 165°F at the thickest part, then rest. Drain excess fat (for sauce): Duck drippings are flavorful, but too much fat can turn your sauce oily—skim what you don’t need before simmering. Substitution: No duck? Use chicken thighs or bone-in chicken pieces. Keep the same vegetable method, and cook chicken to 165°F (thickest part) before resting.