Food & Cooking Recipes Dinner Recipes Marinated Duck Breast with Sauted Potatoes 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Print Rate It Share Share Tweet Pin Email Yield: 2 Serves Ingredients ½ cup extra-virgin olive oil ¼ cup red wine or balsamic vinegar 4 sprigs fresh rosemary, 1 needles removed, 3 whole sprigs 2 sprigs fresh thyme Coarse salt and freshly ground pepper 1 boneless magret duck breast, halved, rinsed, patted dry, and skin scored in a 1-inch crosshatch pattern 2 medium Yukon gold potatoes, cut into 1-inch pieces 2 cloves garlic, chopped 4 cloves garlic, unpeeled Directions In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator. Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing. Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes. Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes. Rate it Print