Maple-Glazed Duck

Name: Maple-Glazed Duck with Butternut Squash Wild Rice Pilaf
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Duck Breast; ½ cup Wild Rice Medley; 170 g Green Beans; 170 g Butternut Squash, cubes; 7 g Chives; 28 g Almonds, sliced; 28 g Dried Cranberries; 4 tbsp White Cooking Wine; 2 tbsp Maple Syrup; 1 unit(s) Chicken Broth Concentrate; 1 tbsp Whole Grain Mustard; 4 g Garlic Salt; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Butternut Squash Wild Rice Pilaf

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Rich, savoury duck and sweet, earthy maple syrup come together in this hearty and flavour-packed dinner. Butternut squash wild rice pilaf and crisp green beans round out a rustic, decadent experience you are sure to remember.

Ingredients: Duck breast • Green beans • Butternut squash • Wild rice medley (parboiled rice, wild rice) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Maple syrup • Almonds • Dried cranberries (cranberries, sugar, sunflower oil) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

New

•Protein Plus

Allergens:

Amandelnoten

•Schwefeldioxide und Sulfite

•Senf

•Milk

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.

Preparation Time45 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Duck Breast

½ cup

Wild Rice Medley

170 g

Green Beans

170 g

Butternut Squash, cubes

7 g

Chives

28 g

Almonds, sliced

28 g

Dried Cranberries

4 tbsp

White Cooking Wine

2 tbsp

Maple Syrup

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

4 g

Garlic Salt

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories980 kcal

Fat41 g

Saturated Fat11 g

Carbohydrate89 g

Sugar36 g

Dietary Fiber7 g

Protein60 g

Cholesterol305 mg

Sodium1220 mg

Trans Fat0.5 g

Potassium1550 mg

Calcium150 mg

Iron11 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.

Utensils

•Strainer

•Medium Pot

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add wild rice medley, half the broth concentrate, half the garlic salt and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
Meanwhile, thinly slice chives.
Trim green beans.
Remove the pot from heat.
Add cranberries on top. Set aside, still covered.

Meanwhile, in a medium bowl, combine squash, half the mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
On a parchment-lined baking sheet, arrange squash mixture.
Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.
While the squash cooks, pat duck dry with paper towels.
On a seperate cutting board, using a sharp knife, score skin sides of duck in a criss-cross pattern. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

To a cold large non-stick pan, add duck breasts skin-sides down. Cook over medium for 10-12 min, until skin is crispy.
In a small heat-proof bowl, reserve duck fat.
Transfer duck to another parchment-lined baking sheet, skin-sides up.
Roast duck in the middle of the oven for 8-13 min, until cooked through.**
Carefully wipe the pan clean.
When duck is done, transfer to a plate to rest for 3-5 min.

Reheat the same pan over medium-low.
When hot, add almonds to the dry pan. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Keep heat at medium-low, then add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring often, until water evaporates.
Add 1/2 tbsp (1 tbsp) reserved duck fat. (NOTE: Save remaining duck fat for a future creation!) Cook for 1 min, until green beans are tender-crisp. Season pepper and 1/4 tsp (1/2 tsp) garlic salt. Transfer to a plate.

Reduce heat to low.
Add cooking wine, maple syrup, remaining mustard, remaining broth concentrate and 1 tbsp (2 tbsp) butter. Cook for 1-3 min, stirring often, until sauce is reduced and thickened.

On a clean cutting board, thinly slice duck.
Add resting duck juices to the sauce.
In a large bowl, combine rice with cranberries, chives, butternut squash, almonds and 1 tbsp (2 tbsp) butter. Season with salt.
Divide duck, wild rice pilaf and green beans between plates.
Spoon sauce over duck.