Crispy Skinned Duck Breast
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Skinned Duck Breast

Crispy Skinned Duck Breast

with Blueberry Balsamic Glaze and Roasted Mushroom Stuffing

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. Blueberry balsamic glaze, roasted mushroom stuffing, and herby carrots 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
Cooking Time15 minutes


serving amount

1 unit(s)

Duck Breast

2 tbsp

Balsamic Glaze

2 unit(s)

Blueberry Jam

1 unit(s)


14 g

Parsley and Thyme

200 g

Mixed Mushrooms

½ cup


340 g

Carrot, sticks

113 g

Onion-Celery Blend

2 unit(s)

Chicken Demi-Glace

2 unit(s)

Garlic, cloves

Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*

1 tbsp

Unsalted Butter*


Nutrition Values

Calories350 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate17 g
Sugar8 g
Dietary Fiber4 g
Protein26 g
Cholesterol160 mg
Sodium350 mg
Trans Fat0.3 g
Potassium900 mg
Calcium50 mg
Iron5.5 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.


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



Peel, then mince or grate the garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add the onion-celery blend and garlic. Cook, stirring occasionally, until softened, 2-3 min. Add the freekeh, half the démi-glace, one sprig of thyme and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.


Pat the duck dry with paper towels. Using a sharp knife, score the skin-side of the duck in a narrow 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 cook until the skin is crispy, 10-12 min. Flip the duck and cook, until outside is no longer pink, 2-3 min.


While the duck sears, strip 1/2 tbsp thyme (dbl for 4 ppl) from the stem. Toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and thyme on one side of a parchment-lined baking sheet. Season with salt and pepper. Once the duck is finished searing, transfer the duck, skin-side up, to the other side of the baking sheet. Roast in the middle of the oven, until carrots are tender and duck is cooked through, 8-12 min.**


While the duck roasts, peel, then finely chop the shallot. Roughly chop the parsley. Trim the bottom 1/4-inch from the mushrooms, then thinly slice. Heat the same pan (from Step 2) over medium heat. When hot, add the mushrooms to the pan with the duck fat. Cook, stirring often, until the mushrooms are tender, 5-6 min. Season with salt and pepper. Transfer to a plate.


Add 1 tbsp butter (dbl for 4 ppl), then shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Whisk in the balsamic glaze, blueberry jam, remaining démi-glace and 1/2 cup water (dbl for 4 ppl). Cook, until slightly thickened, 3-4 min.


Remove the sprig of thyme from the freekeh, then stir in the mushrooms and half the parsley. Thinly slice the duck. Divide the mushroom freekeh between plates. Top with the duck. Spoon the blueberry-balsamic glaze over the duck. Serve the roasted carrots on the side. Sprinkle the remaining parsley over the carrots.

Meal right image

Explore Similar Recipes

Meal left image