Cranberry-Ginger Duck Breast
with Garlicky Veggies and Jewelled Rice
For this dish, the sophistication of a restaurant-quality duck breast dinner meets the comforts of your own home! With a zingy ginger-cranberry sauce, roasted snap peas and rice studded with almonds and dried cranberries, this gourmet recipe is sure to become a household favourite!
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
½ cup
Wild Rice Medley
227 g
Sugar Snap Peas
30 g
Ginger
7 g
Parsley
2 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds)
28 g
Dried Cranberries
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Ginger Guide for Step 5: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 1 1/2 tbsp (3 tbsp) extra! Stir together wild rice medley, half the broth concentrate, 1 tbsp (2 tbsp) butter, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-24 min.Remove the pot from heat. Set aside, still covered.Meanwhile, add almonds to a parchment-lined baking sheet. Toast in the middle of the oven, stirring halfway through until golden-brown, 2-3 min. Transfer almonds to a plate.
Meanwhile, heat a large non-stick pan over medium-high heat.While pan heats, 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 the dry pan, skin-side down. Reduce heat to medium. Cook until skin is crispy, 10-12 min.Flip and cook until golden-brown, 2-3 min. (TIP: Duck will finish cooking in step 4.)
Meanwhile, on a clean cutting board, trim snap peas.Peel, then grate or mince ginger. Peel, then grate or mince garlic.Finely chop parsley.
Transfer duck to the same parchment-lined baking sheet used to toast nuts, skin-side up. Discard fat in pan.Roast duck in the middle of the oven until cooked through, 8-13 min.**Add snap peas, garlic and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven, stirring halfway through, until tender and golden, 7-9 min.
Once duck is cooked, transfer to a plate to rest for 2-4 min.Meanwhile, reheat the same pan (from step 2) over medium.Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted, 30 sec.Add half the cranberries and ginger. (NOTE: Reference ginger guide.) Cook, stirring often, until fragrant, 1 min.Add mustard, vinegar, remaining broth concentrate, any duck juices from the plate, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) water. Cook, stirring often until sauce thickens slightly, 1-2 min. Season to taste with salt and pepper.
Fluff rice with fork. Stir in almonds, half the parsley and remaining cranberries.Thinly slice duck.Divide rice, duck and snap peas between plates.Spoon cranberry-ginger sauce over duck. Sprinkle remaining parsley over top.
