Balsamic Duck and Roasted Fennel
with Glazed Carrots and Mash
Sweet, roasted fennel and onions add a very mild licorice-flavour that perfectly complements this delicious sweet-and-savoury seared duck. Served with creamy mashed potatoes and glazed carrots, this Bistro-style meal will make you feel like you're dining out in your own home!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Duck Breast
1 unit(s)
Fennel
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 unit(s)
Carrot
7 g
Chives
2 unit(s)
Russet Potato
56 g
Onion, sliced
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, trim fennel stalks, then quarter fennel bulb. Peel any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- To a parchment-lined baking sheet, add fennel, onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Bake for 20-25 min, in the middle rack tossing halfway through until fennel is tender.
- Meanwhile, peel, then halve carrot, lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice chives.
- Pat duck dry with paper towels and arrange on a separate cutting board. Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
- To a cold, large non-stick pan, add duck breasts skin-side down. Cook over medium for 10-12 min, until skin is crispy.
- Transfer duck to a parchment-lined baking sheet, skin-side up. [Reserve duck fat in pan.]
- Roast duck in the top of the oven for 8 - 13 min, until cooked through.**] [(NOTE: Reserve the pan and fat for use in step 5.]
- When duck is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, carefully drain and discard all but 1 tbsp (2 tbsp) of the duck fat from pan, and set aside. [tester, is there more than 1 T? Do we need to specify or just reserve all fat?]
- To pan with duck fat, add carrots, brown sugar and 1/4 cup (1/2 cup) water. Stir together, then bring to a simmer over medium-high. Simmer for 9-10 min, stirring occasionally, until carrots are tender and liquid is absorbed. Remove pan from heat.
- Add balsamic vinegar. Season with salt and pepper. Stir together.
- To pot with potatoes, add 2 tbsp (4 tbsp) butter and half the chives. Season with salt and pepper. Mash until creamy. [tester: this method is from style guide. Do we need pantry milk?]
- Thinly slice duck.
- Divide potatoes, carrots and duck between plates.
- Spoon any glaze leftover from carrots over duck.
- Sprinkle with remaining chives.