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Duck and Double-Berry Sauce
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Duck and Double-Berry Sauce

Duck and Double-Berry Sauce

with Roasted 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!

Tree nuts

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

Preparation Time45 minutes


serving amount

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

1 unit

Garlic, cloves

28 g

Almonds, sliced

(Contains Tree nuts)

7 g


½ tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


1 tbsp



Nutrition Values

Calories980 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate62 g
Sugar30 g
Dietary Fiber9 g
Protein58 g
Cholesterol350 mg
Sodium1290 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.


Baking Sheet
Parchment Paper
Potato Masher
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Non-Stick Pan
Measuring Cups


Roast veggies

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Cover baking sheet tightly with foil, then roast in the middle of the oven until tender and golden-brown, 22-25 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.

Cook duck

While veggies roast, 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 to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Roast in the top of the oven until cooked through, 8-13 min.** Carefully drain and discard excess fat, reserving 1/2 tbsp (dbl for 4 ppl) in the pan. When duck is done, transfer to a plate to rest, 3-5 min.

Prep and toast almonds

While duck cooks, trim green beans. Thinly slice chives. Peel, then mince or grate garlic. Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

Cook green beans

Heat the same pan (from step 2) over medium-high. When hot, carefully add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Make double-berry sauce

Heat the same pan (from step 4) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle half the flour (use all for 4 ppl) over top. Cook, stirring often, until golden, 1 min. Whisking constantly, gradually add 2/3 cup water (dbl for 4 ppl). Continue whisking until sauce is smooth and comes to a simmer, 2-3 min. Once simmering, add strawberry jam, blueberry jam, broth concentrate and half the vinegar (use all for 4 ppl).

Finish sauce and serve

Season sauce with salt and pepper, to taste. Cook, whisking often, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Thinly slice duck. Divide duck, squash and sweet potato mash and green beans between plates. Spoon double-berry sauce over duck. Sprinkle almonds over green beans. Sprinkle chives over everything.

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