Balsamic Fennel and Duck
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
1 pièce(s)
Fenouil
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait)
1 cs
Cassonade
(Peut contenir : Moutarde, Sésame, Soya, Noix, Blé, Oeuf, Poisson, Lait, Arachides, Sulfites, Crustacés)
2 pièce(s)
Carotte
7 g
Ciboulette
2 pièce(s)
Pomme de terre Russet
56 g
Oignon, en tranches
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
