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Crispy Skinned Duck and Cherry Sauce

Crispy Skinned Duck and Cherry Sauce

with Chive Mash and Broccolini

HOLIDAY
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It's time to elevate your winter dinner with juicy crispy duck breast, tender broccolini and a savoury-sweet cherry sauce. You won't believe how easy this 5-star meal comes together, you'll impress yourself and any guest!

Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Duck Breast

4 tbsp

Cherry Spread

460 g

Russet Potato

50 g

Shallot

7 g

Chives

340 g

Broccolini

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate77 g
Sugar24 g
Dietary Fiber8 g
Protein36 g
Cholesterol195 mg
Sodium460 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Large Pot
Strainer
Peeler
Measuring Spoons
Baking Sheet
Parchment Paper
Whisk
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Pat the duck dry with paper towels. Using a sharp knife, score the skin-side of the duck in a criss-cross pattern. Season with salt and pepper. Add the duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and sear until the skin is crispy, 10-12 min. Flip the duck over and cook for 2-3 min.

2

While the duck sears, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

3

When the duck is finished searing, transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and fat for use in step 4.) Roast in the middle of the oven, until duck is cooked through, 8-13 min.** While the duck roasts, peel, then finely chop the shallot. Cut the bottom 1/4-inch from the broccolini, then cut in half. Finely chop the chives.

4

Drain all but 1 tbsp duck fat (dbl for 4 ppl) from the same pan (from step 1). Reheat over medium heat, then the broccolini and 2 tbsp water (dbl for 4 ppl) to the pan. Cover and cook, until fork-tender, 5-6 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp duck fat and 2 tbsp water for each batch!) Season with salt and pepper. Transfer to a plate and cover to keep warm.

5

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, and swirl to melt, then add the shallots. Cook, stirring often, until softened, 1-2 min. Whisk in the cherry jam and 1/3 cup water (dbl for 4 ppl). Cook, whisking often, until slightly thickened, 2-3 min

6

Using a masher, mash 2 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into the potatoes, until creamy. Stir in the chives. Season with salt and pepper. Thinly slice the duck. Divide the chive mash, broccolini and duck between plates. Drizzle the cherry sauce over the duck.