Duck à l'Orange
Duck à l'Orange
with Rosemary Potatoes and Snap Pea Amandine
Tonight we're serving up a classic French medley that is here to warm the soul! This dish has all the necessities: rich, herby potatoes, snap peas with a delightfully nutty sauce and the quintessential sticky goodness that is duck in a fresh orange glaze. Treat yourself to this seasonal delight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
(Contains Tree nuts)
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 8 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, zest, then juice orange. Zest lemon, then juice half. Strip rosemary leaves from stem, then roughly chop. Trim, then halve snap peas. Halve potatoes. Add potatoes, rosemary, half the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 3, about halfway through roasting.)
Meanwhile, add snap peas to the boiling water. Cook, stirring occasionally, until tender-crisp, 1 min. Strain and return snap peas to the same pot, off heat. 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. Add duck to a cold, large non-stick pan, skin-side down. Heat the pan over medium-high heat and sear until skin is crispy, 8-10 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Carefully reserve duck fat in a small heat-proof bowl. Roast duck in the top of the oven until cooked through, 10-12 min.** When duck is done, transfer to a plate to rest for 3-5 min.
Meanwhile, carefully remove potatoes from the oven. Drizzle 2 tbsp duck fat (dbl for 4 ppl) over potatoes. Toss to coat, then continue roasting potatoes for the remainder of the 25-28 min, until golden-brown. Carefully wipe the same pan clean. Heat over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter is melted 1 min. (TIP: Keep your eye on the butter so it doesn't burn!)
Add almonds, remaining garlic puree and half the onions to the pan with butter. Cook, stirring often, until onions soften, 2-3 min. Remove the pan from heat. Carefully stir in lemon juice, lemon zest and 1 tbsp water (dbl for 4 ppl) until fully incorporated. Add amandine sauce to the pot with snap peas. Season with salt and pepper, then toss to coat. Carefully wipe the pan clean.
Heat the same pan over medium-high. When hot, add remaining duck fat, then remaining onions. Cook, stirring often, until softened, 2-3 min. Stir in orange juice, half the cornstarch, broth concentrate, 2 tbsp sugar and 1/3 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens slightly, 1 min. Remove the pan from heat, then stir in orange zest.
Thinly slice duck. Divide duck, potatoes and snap pea amandine between plates. Spoon orange sauce over duck.