Crispy Skinned Duck and Cherry Sauce
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Crispy Skinned Duck and Cherry Sauce

Crispy Skinned Duck and Cherry Sauce

with Chive Mash and Broccolini

It's time to elevate your winter dinner with juicy crispy duck breast, tender broccolini and a savoury-sweet cherry sauce. You won't believe how easy this 5-star meal comes together, you'll impress yourself and any guest!

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

Preparation Time35 minutes
Cooking Time12 minutes


serving amount

2 unit(s)

Duck Breast

4 tbsp

Cherry Spread

2 unit(s)

Russet Potato

1 unit(s)


7 g


340 g


Not included in your delivery

2 tsp


3 tbsp

Unsalted Butter*

¼ tsp

Salt and Pepper*

2 tbsp



Nutrition Values

Calories780 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber6 g
Protein58 g
Cholesterol340 mg
Sodium2740 mg
Trans Fat1 g
Potassium2100 mg
Calcium100 mg
Iron13 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.


Large Non-Stick Pan
Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Measuring Cups
Potato Masher



Pat the duck dry with paper towels. Using a sharp knife, score the skin-side of the duck in a criss-cross pattern. Season with salt and pepper. Add the duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. Flip the duck over and cook for 2-3 min.


While the duck sears, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

ROAST DUCK and prep

When the duck is finished searing, transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and fat for use in step 4.) Roast in the middle of the oven, until duck is cooked through, 8-13 min.** While the duck roasts, peel, then finely chop the shallot. Cut the bottom 1/4-inch from the broccolini, then cut in half. Finely chop the chives.


Drain all but 1 tbsp duck fat (dbl for 4 ppl) from the same pan (from step 1). Reheat over medium heat, then the broccolini and 2 tbsp water (dbl for 4 ppl) to the pan. Cover and cook, until fork-tender, 5-6 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp duck fat and 2 tbsp water for each batch!) Season with salt and pepper. Transfer to a plate and cover to keep warm.


Add 1 tbsp butter (dbl for 4 ppl) to the same pan, and swirl to melt, then add the shallots. Cook, stirring often, until softened, 1-2 min. Whisk in the cherry jam and 1/3 cup water (dbl for 4 ppl). Cook, whisking often, until slightly thickened, 2-3 min


Using a masher, mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into the potatoes, until creamy. Stir in the chives. Season with salt and pepper. Thinly slice the duck. Divide the chive mash, broccolini and duck between plates. Drizzle the cherry sauce over the duck.