Balsamic-Glazed Duck and Mushroom Risotto
with Roasted Squash, Feta and Vinaigrette-Dressed Greens- Soy
- Milk
- Sulphites
- Peanuts
- Milk
- Egg
- Sulphites
- Sesame
- Tree nuts
- Gluten
- Mustard
- May contain traces of allergens
- Wheat
- Crustaceans
- Soy
- Fish
Ingredients: Duck breast • Butternut squash • Arborio rice • Mushrooms • Arugula and spinach mix • Shallot • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.
Ingredients
2 unit(s)
Duck Breast
¾ cup
Arborio Rice
113 g
Mushrooms
170 g
Butternut Squash, cubes
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
7 g
Thyme
28 g
Salad Topping Mix
(Contains: Soy May be present: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
Not included in your delivery
3 tbsp
Butter*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Quarter mushrooms.
- Finely chop shallot.
- In a large pot, heat 1 tbsp (2 tbsp) butter over medium.
- When the pot is hot, add shallots, mushrooms and 1 tbsp (2 tbsp) water. Cook for 5-6 min, stirring occasionally, until veggies are softened and water evaporates. Season with salt and pepper.
- Add rice. Cook for 30 sec, stirring often, until fragrant.
- To the pot, add broth concentrate, thyme sprigs and 2 1/4 cups (4 1/2 cups) water. Bring to a simmer over high.
- Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed.) Cook for 16-20 min, removing the lid to stir frequently, until most of the liquid has been absorbed.
- Remove and discard thyme sprigs.
- Stir Parmesan and 2 tbsp (4 tbsp) butter into cooked rice. Let stand for 5 min, covered and off heat. Season with salt and pepper.
- Meanwhile, on a separate cutting board, 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.
- To a cold, large non-stick pan, add duck skin-side down. Cook over medium-low for 10-12 min, until skin is crispy. Flip duck over and cook for 2-3 min, until golden. (NOTE: Duck will finish cooking in the next step!)
- Remove the pan from heat, then transfer duck to another parchment-lined baking sheet, skin-side up.
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- Remove duck from the oven, brush 1 1/2 tbsp (3 tbsp) balsamic glaze on duck skin and return to the oven for 1 min, until caramelized.
- When duck is done, transfer to a plate to rest for 3-5 min.
- In a large bowl, whisk together remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper. (NOTE: This is your dressing!)
- When duck and risotto are done, add arugula and spinach mix to dressing, then toss to coat.
- On a clean cutting board, thinly slice duck.
- Divide risotto between plates. Top with duck.
- Serve salad alongside, top with squash, salad topping mix and feta.
