Duck and Double-Berry Sauce

Duck and Double-Berry Sauce

with Squash and Sweet Potato Mash

Duck Special
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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!

Allergens:Mustard/MoutardeSulphites/SulfiteTree Nut/NoixMilk/Lait

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

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Duck Breast

1 tbsp

Strawberry Jam

1 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

½ tbsp

Balsamic Vinegar


1 unit

Chicken Broth Concentrate

340 g

Butternut Squash, cubes

170 g

Sweet Potato

170 g

Green Beans

3 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

7 g


Not included in your delivery

4 tbsp

Unsalted Butter*


¾ tsp


¼ tsp


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate60 g
Sugar30 g
Dietary Fiber9 g
Protein58 g
Cholesterol350 mg
Sodium1290 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Potato Masher
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.