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Crispy-Skinned Duck Breast
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Crispy-Skinned Duck Breast

Crispy-Skinned Duck Breast

with Broccolini and Apple-Cranberry Chutney

We're adding a scrumptious rich duck breast recipe to this week's Thanksgiving menu! An elevated meal that will surely impress everyone in the family. DIY apple chutney, duck fat potatoes and elegant broccolini shine alongside in this star-studded meal!


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

Preparation Time35 minutes


serving amount

2 unit

Duck Breast

360 g

Red Potato

170 g


1 unit

Gala Apple

50 g


7 g


1 tbsp

Whole Grain Mustard

(Contains Mustard)

¼ cup

Dried Cranberries

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Brown Sugar

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

½ tbsp



Nutrition Values

Calories790 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate73 g
Sugar35 g
Dietary Fiber9 g
Protein57 g
Cholesterol305 mg
Sodium520 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.


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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 2, about halfway through roasting.)

Cook duck

Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with salt and pepper. Add duck, skin-side down, to a cold, large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Reserve duck fat in pan. Roast duck in the top of the oven, until cooked through, 8-13 min.** Drizzle 2 tbsp duck fat (dbl for 4 ppl) over potatoes, then toss to coat and continue to roast until golden-brown.


While duck roasts, peel, core, then cut apple into 1/4-inch pieces. Peel, then finely chop shallot. Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Strip remaining thyme leaves off stems.

Make chutney

Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add apples, cranberries, brown sugar, mustard, vinegar, remaining thyme and 1/4 cup water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min. Remove pot from heat.

Cook broccolini

While chutney cooks, heat the same pan (from step 2) over medium. When hot, add broccolini. Season with salt and pepper. Cover and cook, tossing occasionally, until tender-crisp, 4-5 min.

Finish and serve

When duck is done, transfer to a plate to rest, 5 min.Thinly slice duck. Divide duck, potatoes and broccolini between plates. Spoon chutney over duck. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)