Soy-Glazed Duck Breast with Roasted Bell Peppers and Crispy Smashed Potatoes

1. Preheat your oven to 425°F. Place 0.75 lb Yukon gold potatoes in a pot, cover with cold salted water, and bring to a boil over high heat on the stovetop. Boil for 12–14 minutes until just fork-tender, then drain.

2. While potatoes boil, whisk together 3 tbsp soy sauce, 2 tbsp balsamic vinegar, 1.5 tbsp brown sugar, and 1 tbsp Dijon mustard in a small bowl until the sugar dissolves. Set glaze aside.

3. Cut 2 bell peppers into 1-inch strips and toss with 1 tbsp olive oil, 0.25 tsp salt, and a few grinds of black pepper on a sheet pan. Spread in a single layer. Roast at 425°F for 20–22 minutes, tossing once halfway, until charred at the edges.

4. Transfer drained potatoes to the same sheet pan alongside the peppers (or a second pan if needed). Press each potato firmly with the bottom of a cup to smash it to about 1/2-inch thick. Drizzle with 1 tbsp olive oil, then sprinkle with 0.25 tsp salt, 0.5 tsp garlic powder, and 0.5 tsp smoked paprika. Roast for 18–20 minutes until the edges are golden and crispy.

5. Score the fat cap of the duck breast in a crosshatch pattern, cutting through the fat but not into the meat. Season all over with 0.25 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme.

6. Place duck breast fat-side down in a cold, dry oven-safe skillet. Set over medium heat — the fat renders as the pan heats. Cook undisturbed for 10–12 minutes until the fat is deeply golden and most of it has rendered. Flip and cook flesh-side down for 2–3 minutes.

7. Pour off all but about 1 tbsp of the rendered duck fat from the pan (save it — it's liquid gold for another day). Add 4 clove minced garlic and stir for 30 seconds. Pour in the glaze from step 2. Let it bubble and reduce for 1–2 minutes, spooning it over the duck constantly, until glossy and thick enough to coat a spoon. Internal temp should read 130–135°F for medium-rare.

8. Remove duck from heat and rest on a cutting board for 5 minutes. Meanwhile, finish plating: divide the crispy smashed potatoes and roasted bell peppers between two plates. Slice duck breast on a bias and fan over the vegetables. Spoon any remaining pan glaze over the top.

9. Drizzle plates with 1 tbsp olive oil and scatter roughly chopped fresh flat-leaf parsley from 1 bunch (about 2 tbsp chopped) over everything. Serve immediately.