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 May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
