Apricot-Mustard Glazed Duck
with Garlic-Butter Potatoes and Pear-Walnut Salad
Ingredients: Duck breast • Red potato • Pear • Spinach • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Duck Breast
400 g
Red Potato
56 g
Baby Spinach
28 g
Spring Mix
1 unit(s)
Pear
7 g
Parsley
2 unit(s)
Garlic, cloves
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Apricot Spread
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Sesame, Wheat, Mustard, Soy, Milk, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Sesame, Crustaceans, Wheat, Soy, Gluten, Milk, Sulphites, Fish)
½ tbsp
Soy Sauce
(Contains: Sulphites, Wheat, Soy May contain traces of: Egg, Sesame, Wheat, Mustard, Milk, Fish)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- To a parchment-lined baking sheet, add walnuts and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to coat.
- Toast in the top of the oven for 3-4 min, stirring halfway through, until golden and toasted.
- Transfer walnuts to a plate.
- Reserve baking sheet to roast duck in step 4.
- Heat a large non-stick pan over medium-high.
- While pan heats, 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.
- When hot, add duck to the dry pan, skin-side down. Reduce heat to medium. Cook for 8-10 min, until skin is crispy. Flip and cook for 2-3 min, until golden.
- While duck sears, to a large bowl, add vinegar, half the whole grain mustard, 1 tsp (2 tsp) apricot spread and 2 tsp (4 tsp) oil. Season with salt and pepper. Whisk to combine. (NOTE: This is your dressing.)
- To a small bowl, combine soy sauce, remaining mustard and remaining apricot spread. (NOTE: This is your duck glaze.)
- Cut potatoes into 1/4-inch pieces.
- Transfer duck to the same baking sheet, skin-side up, reserving 1 tbsp (2 tbsp) duck fat in the pan.
- Spread half the glaze over duck.
- Roast duck in the bottom of the oven for 7-12 min, until cooked through.**
- Reheat the same pan from step 2 over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add potatoes. Season with salt and pepper. Cook for 8-12 min, stirring often, until golden and tender.
- Meanwhile, core, then cut pear into 1/8-inch slices.
- Peel, then grate or mince garlic.
- Finely chop parsley.
- Once potatoes are cooked, remove pan from heat. Add garlic and half the parsley. Stir to combine.
- When duck is done, transfer to a plate to rest for 3-5 min.
- To the bowl with dressing, add spring mix, spinach, pears and walnuts. Toss to coat.
- Thinly slice duck.
- Divide potatoes, duck and salad between plates.
- Spoon remining apricot-mustard glaze over duck.
- Sprinkle goat cheese over salad.
- Sprinkle remaining parsley over top.
