Duck and Double-Berry Sauce
with Squash and Sweet Potato Mash
Duck loves a sweet companion and we've coupled it here with a lovely berry sauce. Butternut squash and sweet potatoes are roasted before getting mashed, for extra flavour from caramelization!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
1 tbsp
Strawberry Jam
1 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
½ tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
340 g
Butternut Squash, cubes
170 g
Sweet Potato
170 g
Green Beans
3 g
Garlic
28 g
Almonds, sliced
(Contains Tree nuts)
7 g
Chives
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¾ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut sweet potato into 3/4-inch pieces. Add sweet potatoes, squash and 1 tbsp oil (dbl for 4 ppl) to parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Cover baking sheet tightly with foil, then roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 23-35 min. Transfer roasted veggies to a medium bowl. Mash 2 tbsp butter (dbl for 4 ppl) into veggies until mostly smooth. Season with salt and pepper.
While veggies roast, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan (from step 2 ) over medium. While the pan heats, 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. When the pan is hot, add duck to the dry pan, skin-side down. Sear until skin is crispy, 8-10 min. Flip and cook, 3-4 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the top of the oven until cooked through, 8-13 min.** Carefully discard excess fat in pan. (NOTE: Reserve fat in the fridge for another use, if desired.) Carefully wipe pan clean.
While duck roasts, trim green beans. Thinly slice chives. Peel, then mince or grate garlic. Heat the same pan over medium-high. When hot, add green beans, then carefully add 1/3 cup water (dbl for 4 ppl). Season with salt. Cook until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, garlic is fragrant and green beans are tender-crisp, 1 min. Season with pepper. Transfer to a plate and cover to keep warm. Carefully wipe pan clean.
Heat the same pan over medium-high. Add 1/2 cup water (dbl for 4 ppl), strawberry jam, blueberry jam, broth concentrate and half the vinegar (use all for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 3-5 min. Remove pan from heat. Add 1 tbsp butter (dbl for 4 ppl), then season with salt and pepper. Stir until butter melts.
When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck, squash and sweet potato mash and green beans between plates. Spoon double berry sauce over duck. Sprinkle almonds and chives over green beans.
