Duck Breast and Fig Sauce
with Creamy Garlic Mash
Fig jam adds an elegant sweetness to balance out the richness of crisp, golden duck skin. Simple in steps, but oh-so-luxurious, this supper will make you feel like you're in a restaurant on date night!
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
360 g
Yellow Potato
50 g
Shallot
6 g
Garlic
14 g
Parsley and Thyme
2 tbsp
Fig Jam
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
113 g
Snow Peas
113 g
Sugar Snap Peas
56 g
Cream
(Contains Milk)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, 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, skin-side down, to a cold large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp duck fat (dbl for 4 ppl) for step 4; save remaining duck fat for another use, if desired.) Roast in the middle of the oven until duck is cooked through, 8-13 min.
While duck cooks, trim, then halve snap peas. Trim, then halve snow peas. Peel, then finely chop shallot. Peel, then mince or grate garlic. Roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Add cream, garlic, half the thyme and 2 tbsp butter (dbl for 4 ppl) to a small pot. Bring to a simmer over medium heat and cook until butter melts, 3-4 min. Remove pot from heat. Set aside, still covered.
Heat pan with reserved duck fat (from step 2) over medium-high. When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min. Add snap peas, snow peas and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min. Transfer veggies to a plate, then cover to keep warm.
Heat the same pan over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min. Add fig jam, balsamic glaze, broth concentrate and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min.
When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.
