For the stock/ sauce:
In a pan add 3 tbsp oil and brown the duck bones in it. Let them sizzle.
In another pan add 2 Tbsp olive oil, 1 cup chopped carrots, onions. Saute them till brown.
Add this to the pan with duck bones. Add water to it to make stock.
To this add fresh parsley, oregano and thyme.
Let it boil.
Once concentrated, strain and keep the concentrate aside.
For the potato balls:
In another pan add oil, chopped onions, chopped bacon and saute. Drain excess oil.
Add this to mashed potatoes and make small round balls from it.
Dip it in beaten egg, roll it in Japanese bread crumbs.
Deep fry them till light brown. Drain on absorbent paper.
For the duck breast:
Sprinkle and rub some salt on the duck breast.
In a pan add some oil and cook the duck breast till light brown on one side.
Flip the meat and add dry white wine to it.
Let it cook.
Take it out on an absorbent paper and let it rest for a few minutes.
Cut into thick slices.
In a plate place the sliced duck breast. Alongside place the fried potato balls.
Pour over the sauce, sprinkle the orange zest and the kafir lime.
The French classic with a twist. Duck breast cooked in white wine with bacon and potato balls. Topped with orange zest this version of the classic Duck a L'orange is a must try.