Crispy-skinned duck breast with a classic French orange glaze, served over sauteed spinach. An elegant dinner for a special occasion.
Score duck breast skin in a crosshatch pattern. Season generously with salt and pepper.
Place duck breast skin-side down in a cold pan. Turn heat to medium.
Cook 8-10 minutes until skin is deeply golden and fat has rendered. Flip and cook 4 minutes.
Remove duck and let rest 8 minutes. Pour off all but 1 tablespoon of fat.
Add fresh orange juice and honey to the pan. Simmer until reduced to a glaze, about 4 minutes.
Wilt spinach in a separate pan with a little olive oil and garlic.
Slice duck against the grain and serve over spinach, drizzled with the orange glaze.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.