Double Duck Breast and Fig Sauce
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Double Duck Breast and Fig Sauce

Double Duck Breast and Fig Sauce

with Creamy Garlic Mash

Fig jam adds an elegant sweetness to balance out the richness of crisp, golden duck skin. Simple in steps, but oh-so-luxurious, this supper will make you feel like you're in a restaurant on date night!


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

Preparation Time40 minutes
Cooking Time


serving amount

4 unit

Duck Breast

350 g

Yellow Potato

50 g


2 unit

Garlic, cloves

14 g

Parsley and Thyme

2 tbsp

Fig Spread

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

113 g

Snow Peas

113 g

Sugar Snap Peas

56 g


(Contains Milk)

Not included in your delivery

¼ tsp


0.13 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories930 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber6 g
Protein59 g
Cholesterol375 mg
Sodium720 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.


Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small pot
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.

Cook duck

While potatoes cook, 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. (NOTE: For 4 ppl, cook duck in 2 batches.) Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden-brown, 2-3 min. Transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp (1 tbsp) duck fat for step 4; save remaining duck fat for another use, if desired.) Roast in the middle of the oven, until duck is cooked through, 8-13 min.**

Prep and steep cream

While duck cooks, trim, then halve snap peas. Trim, then halve snow peas. Peel, then finely chop shallot. Peel, then mince or grate garlic. Roughly chop parsley. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Add cream, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small pot. Bring to a simmer over medium heat and cook until butter melts, 3-4 min. Remove heat. Set aside, still covered.

Cook veggies

Heat pan with reserved duck fat (from step 2) over medium-high. When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min. Add snap peas, snow peas and 1/4 cup (1/2 cup) water. Season with salt and pepper.Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min. Transfer to a plate, then cover to keep warm.

Make sauce

Heat the same pan over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min. Add fig spread, balsamic glaze, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Finish and serve

When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.

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