Duck à l'Orange
with Thyme Potatoes and Green Beans Amandine
Tonight we're serving up a classic French trio! This dish has all the necessities: rich, herby potatoes, green beans with a delightfully nutty topping and the quintessential duck in a fresh orange glaze. Bon appétit!
Tags:
Discovery
Allergens:
Almonds
•Soy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time45 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Duck Breast
1 unit(s)
Orange
400 g
Yellow Potato
170 g
Green Beans, trimmed
28 g
Almonds, sliced
(Contains Almonds)
½ unit(s)
Lemon
14 g
Parsley and Thyme
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
1 unit(s)
Shallot
1 unit(s)
Chicken Broth Concentrate
½ tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
2 tbsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories930 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber10 g
Protein60 g
Cholesterol290 mg
Sodium810 mg
Trans Fat0 g
Potassium2100 mg
Calcium150 mg
Iron14.5 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.
Utensils
•Parchment Paper
•Baking Sheet
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Colander
Instructions
1
- Halve potatoes.
- Strip 1 tbsp (2 tbsp) thyme leaves from the stems, then roughly chop.
- Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: At the halfway point, you will add the duck fat from step 4.)
- Meanwhile, zest, then juice orange.
- Zest lemon, then juice half (use all for 4 ppl).
- Trim green beans.
2
- Add green beans to the boiling water. Cook, stirring often, until tender-crisp, 1-2 min.
- Drain green beans and return to the same pot, off heat. Add garlic spread, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then cover to keep warm.
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Make sure they don't burn!)
- Remove from heat, then transfer to a plate.
3
- Carefully rinse and wipe the pan clean.
- Pat duck dry with paper towels.
- Using a sharp knife, score skin sides in a criss-cross pattern. Season with salt and pepper.
- Add duck to the same dry pan, skin-sides down.
- Heat the pan over medium. Cook until skin is crispy, 8-12 min.
- Flip and cook until golden-brown, 2-3 min.
- Transfer duck to another parchment-lined baking sheet, skin-sides up.
- Carefully reserve duck fat in a small heat-proof bowl.
4
- Roast duck in the top of the oven until cooked through, 8-13 min.**
- When done, transfer duck to a plate to rest for 3-5 min.
- Meanwhile, carefully remove potatoes from the oven.
- Drizzle 2 tbsp (4 tbsp) duck fat over potatoes.
- Toss to coat, then continue roasting potatoes for 5-6 min, until golden-brown and cooked through.
5
- Heat the same pan (from step 3) over medium.
- Meanwhile, peel, then finely chop shallot.
- When the pan is hot, add remaining duck fat, then shallots. Cook, stirring often, until softened, 2-3 min.
- Stir in orange juice, half the cornstarch (use all for 4 ppl), broth concentrate, 2 tbsp (4 tbsp) sugar and 1/3 cup (2/3 cup) water. Season with salt and pepper.
6
- Bring sauce to a boil. Once boiling, cook, stirring often, until sauce thickens slightly, 1 min.
- Remove from heat, then stir in orange zest and remaining thyme.
- Finely chop parsley.
- Thinly slice duck.
- Divide duck, potatoes and green beans between plates.
- Spoon orange sauce over duck.
- Sprinkle almonds over green beans.
- Garnish with parsley.