Balsamic-Glazed Duck with Mushroom Risotto
with Roasted Butternut Squash Salad
In the mood for fancy food? You've come to the right place. Our umami-rich risotto, full of mushrooms and topped with rich and flavourful duck, will have you feasting in the luxury of your own home!
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Duck breast • Butternut squash • Arborio rice • Mushrooms • Arugula and spinach mix (arugula, spinach) • Shallot • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Duck Breast
¾ cup
Arborio Rice
113 g
Mushrooms
170 g
Butternut Squash, cubes
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
7 g
Thyme
28 g
Salad Topping Mix
(Contains Soy May contain Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Quarter mushrooms.
- Finely chop shallot.
- In a large pot, heat 1 tbsp (2 tbsp) butter over medium.
- When the pot is hot, add shallots, mushrooms and 1 tbsp (2 tbsp) water. Cook for 5-6 min, stirring occasionally, until veggies are softened and water evaporates. Season with salt and pepper.
- Add rice. Cook for 30 sec, stirring often, until fragrant.
- To the pot, add broth concentrate, thyme sprigs and 2 1/4 cups (4 1/2 cups) water. Bring to a simmer over high.
- Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed). Cook for 16-20 min, removing the lid to stir frequently, until most of the liquid has been absorbed.
- Remove and discard thyme sprigs.
- Stir Parmesan and 2 tbsp (4 tbsp) butter into the cooked rice. Let stand for 5 min, covered and off heat. Season with salt and pepper.
- Meanwhile, on a seperate cutting board, pat duck dry with paper towels.
- Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
- To a cold, large non-stick pan, add duck skin-side down. Cook over medium-low for 10-12 min, until skin is crispy. Flip duck over and cook for 2-3 min, until golden.
- Remove pan from heat, then transfer duck to another parchment-lined baking sheet, skin-side up.
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- Remove duck from oven, brush 1 1/2 tbsp (3 tbsp) balsamic glaze on duck skin and return to the oven for 1 min, until caramelized.
- When duck is done, transfer to a plate to rest for 3-5 min.
- In a large bowl, whisk together remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- When duck and risotto are done, add arugula and spinach mix to dressing, then toss to coat.
- On a clean cutting board, thinly slice duck.
- Divide risotto between plates. Top with duck.
- Serve salad alongside, topped with squash, salad topping mix and feta.
