Cranberry-Ginger Duck Breast
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Cranberry-Ginger Duck Breast

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!


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

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

2 unit(s)

Duck Breast

½ cup

Wild Rice Medley

227 g

Sugar Snap Peas

30 g


7 g


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


0.13 tsp


½ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp



Nutrition Values

Calories1030 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate80 g
Sugar20 g
Dietary Fiber7 g
Protein62 g
Cholesterol340 mg
Sodium810 mg
Trans Fat1 g
Potassium1350 mg
Calcium150 mg
Iron14 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.


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


Cook rice and toast almonds
  • 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.
Start duck
  • 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.
Roast duck and sugar snap peas
  • 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.
Make sauce
  • 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.
Finish and serve
  • 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.
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