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Apricot-Balsamic Duck Breasts
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Apricot-Balsamic Duck Breasts

Apricot-Balsamic Duck Breasts

with Rosemary Roasted Potatoes

Duck and fruit are made for each other! We've paired duck breasts with a balsamic-apricot sauce for a tangy-sweet flavour combination. Rosemary-roasted potatoes bring earthy richness, while a fresh side salad lightens the plate!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

2 unit

Duck Breast

460 g

Russet Potato

1 sprig


1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

4 tbsp

Apricot Spread

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

56 g

Arugula and Spinach Mix

28 g

Seed Blend

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp



Nutrition Values

Calories820 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate82 g
Sugar33 g
Dietary Fiber6 g
Protein34 g
Cholesterol175 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Measuring Cups


Prep and roast potatoes

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Strip rosemary leaves from stem, then finely chop.Add potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.

Sear duck

Meanwhile, pat duck dry with paper towels. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Remove the pan from heat. Transfer duck to an unlined baking sheet, skin-side up.

Roast duck

Roast duck in the top of the oven until cooked to desired doneness, 8-13 min.**Drain duck fat from the pan, then discard. Carefully wipe the pan clean.When duck is done, transfer to a clean cutting board to rest, 3-5 min.

Make vinaigrette

Meanwhile, add half the vinegar, 1 tbsp (2 tbsp) oil and 1 tsp (2 tsp) apricot spread to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Start apricot-balsamic sauce

When duck is almost done, reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then sprinkle flour over the pan. Cook, stirring often, until combined and golden, 30 sec-1 min.Gradually whisk in 2/3 cup (1 1/3 cups) water, remaining apricot spread and broth concentrate until smooth, then bring to a simmer.Once simmering, cook, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.

Finish and serve

Add remaining vinegar and 1 tbsp (2 tbsp) butter to the pan, then stir until butter melts. Season with salt and pepper, to taste. Add arugula and spinach mix to the large bowl with vinaigrette, then toss to coat.Thinly slice duck.Divide duck, potatoes and salad between plates.Sprinkle seed blend over salad. Spoon apricot-balsamic sauce over duck.