Duck breast with orange & honey, potatoes
A French dinner for the galley that best on calm days or at anchor, about 25 min hands-on.
- Dinner
- French
- ⏱ 25 min
- 🌊 Sea tolerance 2/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Duck breast680 g (170 g)
- Orange320 g (≈ 2.5 oranges) (80 g (≈ 0.5 orange))
- Honey32 g (8 g)
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Green beans280 g (70 g)
Method
- Boil potatoes; fry them in some of the duck fat.
- Cook duck skin-down 8 minutes, turn for 4; rest.
- Deglaze the pan with orange juice and honey; slice duck and spoon over. Serve with beans.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 467
- protein
- 37 g
- fat
- 11 g
- carbs
- 58 g
- sugar
- 18 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes