Duck Breast with Orange Sauce and Potato Croquettes

For the potato croquettes: Peel the potatoes, rinse and cut into pieces. Cook the potatoes in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and let evaporate slightly. While still hot press through a potato ricer and immediately stir in the butter, egg yolks, flour, salt, pepper and nutmeg until well combined. The dough should be stiff enough to hold together. If it's too wet or too dry, add either more egg yolk or flour.

Shape into small 1-inch-thick croquettes.

For the duck breast: Preheat the oven to 180°C (approximately 350°F) convection.

Cut the skin of the duck into a diamond pattern without cutting into the meat. Season with salt and pepper. Heat the oil in an ovenproof skillet and cook the duck first on the skin side until golden brown, reduce the heat and cook the other side briefly. Add the rosemary. Place in the oven and cook until the duck is pink on the inside, about 12 minutes. Grate the zest of two of the oranges and mix with honey.  Add the honey-orange mixture to the duck after 10 minutes. 

Juice 4 of the oranges, place in a saucepan and cook over high heat until reduced by half. For the fifth orange, with a paring knife, following the curve of the fruit remove the peel and white pith and cut in between the membranes to release the fruit.

Remove the duck breast from the oven, wrap in aluminum foil and let rest for 5-10 minutes.

In a deep saucepan, heat the oil for the croquettes to 170°C (approximately 340°F). Working in batches fry the croquettes until golden brown, 3-4 minutes. 

Clean the broccoli, divide into florets and cook in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain and toss in a bowl with the butter.

Add the chicken broth to the reduced orange juice and boil down until slightly thickened. Remove from the heat and swirl in the cold butter and orange segments and season with salt, pepper and liqueur to taste.