Crispy-Skinned Duck Breast
with Broccolini and Apple-Cranberry Chutney
Scrumptious duck breast is an elevated meal that will surely impress everyone in the family. DIY apple chutney, duck fat rice and elegant broccolini shine alongside in this star-studded feast!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Duck Breast
½ cup
Wild Rice Medley
170 g
Broccolini
1 unit
Gala Apple
50 g
Shallot
7 g
Thyme
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
¼ cup
Dried Cranberries
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 tbsp
Brown Sugar
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 2 cups (4 cups) water, chicken broth concentrate, half the thyme sprigs and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 22-25 min. Remove from heat. Set aside, still covered.
Meanwhile, 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. Roast duck in the top of the oven, until cooked through, 8-13 min.** Transfer 2 tbsp (4 tbsp) duck fat to a small bowl. Set aside. Set aside pan, off heat.
Meanwhile, 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.
Heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until tender, 2-3 min. Increase heat to medium-high, then add apples, cranberries, brown sugar, mustard, vinegar, remaining thyme and 1/4 cup (1/2 cup) water. Bring to a simmer, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min. Remove the pot from heat.
Meanwhile, 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.
When duck is done, transfer to a plate to rest for 5 min.Meanwhile, drizzle reserved duck fat over rice, then stir to combine. Thinly slice duck. Divide rice, duck 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!)
