Balsamic-Glazed Duck with Mushroom Risotto

Name: Balsamic-Glazed Duck with Mushroom Risotto with Roasted Butternut Squash Salad
Total time: 50 min
Yield: 2
Cuisine: 0
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; ¼ cup Feta Cheese, crumbled; ¼ cup Parmesan Cheese, shredded; 2 unit(s) Chicken Broth Concentrate; 2 tbsp Balsamic Glaze; 3 tbsp Butter*; 2 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Roasted Butternut Squash Salad

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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.

Tags:

New

Allergens:

Soja

•Milk

•Schwefeldioxide und Sulfite

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.

Preparation Time50 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

¼ cup

Feta Cheese, crumbled

¼ cup

Parmesan Cheese, shredded

2 unit(s)

Chicken Broth Concentrate

2 tbsp

Balsamic Glaze

Not included in your delivery

3 tbsp

Butter*

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1220 kcal

Fat63 g

Saturated Fat23 g

Carbohydrate99 g

Sugar22 g

Dietary Fiber6 g

Protein66 g

Cholesterol355 mg

Sodium1130 mg

Trans Fat1.5 g

Potassium1700 mg

Calcium250 mg

Iron11.5 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

•Measuring Spoons

•Large Pot

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Large Bowl

•Whisk

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.