Seared Double Duck in Orange-Apricot Sauce

Meanwhile, cut potatoes into 1/4-inch rounds. Strip rosemary leaves from stem, then finely chop. Add potatoes, rosemary and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Zest orange.Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.Squeeze juice from orange peels and collect any juices on the cutting board in a small bowl to get 3 tbsp (6 tbsp) orange juice. (NOTE: If you don't have enough juice, squeeze an orange slice.)

Heat a medium non-stick pan over medium heat. When the pan is hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted almonds to a plate.While the pan heats, add vinegar, 1/2 tsp (1 tsp) orange zest, 1 tsp (2 tsp) apricot spread and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

When duck is almost done roasting, heat the pan with reserved duck fat (from step 1) over medium. When hot, add shallots. Cook, stirring often, until softened slightly, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 30 sec.Gradually whisk in 1/2 cup (1 cup) water, broth concentrate, orange juice and remaining apricot spread. Increase heat to medium-high and bring to a simmer.Once simmering, cook, whisking often, until sauce thickens slightly, 1-2 min.Add 1 tbsp (2 tbsp) butter and season with salt, then stir to combine. Remove the pan from heat.