Duck à l'Orange

Add potatoes, rosemary, half the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 3, about halfway through roasting.) While potatoes cook, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Strain and return beans to the same pot, off heat.

Pat duck dry with paper towels. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold large non-stick pan. Heat the pan over medium-high heat and sear until skin is crispy, 8-10 min. Transfer to another parchment-lined baking sheet, skin-side up. Carefully reserve duck fat in a small bowl. Roast duck in the top of the oven until cooked through, 10-12 min. Drizzle 2 tbsp duck fat (dbl for 4 ppl) over potatoes. Toss to coat, then continue roasting for the remainder of the 25-28 min, until golden-brown. Carefully wipe pan clean.

While duck roasts, heat the same pan over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter is browned, 3-5 min. Add almonds, remaining garlic puree and half the onions. Cook until onions soften, 2-3 min. Remove pan from heat. Carefully stir in lemon juice, lemon zest and 2 tbsp water (dbl for 4 ppl), until fully incorporated. Add amandine sauce to pot with green beans. Season with salt and pepper, then toss to coat. Carefully wipe pan clean.

Heat the same pan over medium-high. When hot, add remaining duck fat then remaining onions. Cook, stirring often, until softened, 2-3 min. Stir in orange juice, broth concentrate, 2 tbsp sugar and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil and cook until slightly thickened, 3-4 min. Remove pan from heat, then stir in orange zest.