Roasted Duck Breast with Peach Glaze

This recipe combines the rich flavors of roasted duck breast with a sweet and tangy peach glaze. The oranges add a bright citrusy note while the carrots and potatoes provide a delicious side to complement the dish.

1. Preheat the oven to 400°F (200°C).
2. Prepare the duck breast by scoring the skin in a crisscross pattern with a sharp knife, being careful not to cut into the meat.
3. Season the duck breasts with salt and pepper, then set them aside to rest for 10 minutes.
4. In a small saucepan, combine the peaches, orange juice, and a splash of wine. Simmer over low heat until the peaches soften and the liquid reduces to a thick glaze.
5. Place the duck breasts on a baking tray, skin side up. Brush the peach glaze generously over the duck breasts, reserving some for later.
6. Arrange the carrots and potatoes around the duck breasts on the baking tray. Season them with salt, pepper, and a drizzle of olive oil.
7. Roast in the preheated oven for about 15-20 minutes or until the duck breast reaches an internal temperature of 135°F (57°C).
8. Remove the tray from the oven and let the duck breasts rest for a few minutes before slicing.
9. Serve the sliced duck breast with the roasted carrots and potatoes. Drizzle the remaining peach glaze over the duck breast for an extra burst of flavor.

Enjoy your delicious roasted duck breast with peach glaze, carrots, and potatoes!