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1
In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke.
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2
Season the duck breasts with salt, and pepper, and carefully place them in the hot pan.
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3
Turn the heat down to medium and cook about 4 minutes per side.
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4
Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic.
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5
Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur.
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6
Simmer until the alcohol is mostly cooked off.
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7
Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce.
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8
Simmer until it's cooked down and is nice and thick.
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9
Return the duck breast to the pan and toss to coat.
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10
Keep tossing until the duck is fully glazed.
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11
Serve the duck with the herbed pommes frites on the side.
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12
Drizzle with any juices left over in the pan.
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13
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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14
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
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15
With a knife or mandolin, cut the potatoes into very thin sticks.
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16
Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear.
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17
(You are trying to get all the starch out of the potatoes so they will be very crispy.)
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18
When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry.
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19
Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute.
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20
Remove the potatoes and let the fried potatoes drain on a paper towel.
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21
Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil.
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22
Cook until a nice golden color develops.
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23
Drain the potatoes on a paper towel, and toss with salt, and herbs.
