Duck LOrange with Herbed Pommes Frites - canola oil

Method

• In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke.
• Season the duck breasts with salt, and pepper, and carefully place them in the hot pan.
• Turn the heat down to medium and cook about 4 minutes per side.
• Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic.
• Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur.
• Simmer until the alcohol is mostly cooked off.
• Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce.
• Simmer until it's cooked down and is nice and thick.
• Return the duck breast to the pan and toss to coat.
• Keep tossing until the duck is fully glazed.
• Serve the duck with the herbed pommes frites on the side.
• Drizzle with any juices left over in the pan.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• With a knife or mandolin, cut the potatoes into very thin sticks.
• Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear.
• (You are trying to get all the starch out of the potatoes so they will be very crispy.)
• When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry.
• Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute.
• Remove the potatoes and let the fried potatoes drain on a paper towel.
• Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil.
• Cook until a nice golden color develops.
• Drain the potatoes on a paper towel, and toss with salt, and herbs.