Apricot-Mustard Glazed Duck
with Garlic-Butter Potatoes and Stone Fruit Salad
Get ready to have your dinnertime brightened by the flavours of apricot and fresh pear. Crispy duck breast is draped with a sweet apricot-mustard sauce, while duck-fat fried potatoes and a salad with creamy goat cheese will leave you feeling incredibly impressed with the meal you cooked.
Ingredients: Duck breast • Red potato • Pear • Spinach • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Walnuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Parsley • Garlic.
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
400 g
Red Potato
56 g
Baby Spinach
28 g
Spring Mix
1 unit(s)
Pear
7 g
Parsley
2 unit(s)
Garlic, cloves
¼ cup
Goat Cheese
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
2 tbsp
Apricot Spread
(May contain Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add walnuts and 1 tsp (2 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Toast in the top of the oven, stirring halfway, until golden and toasted, 3-4 min.
- Transfer walnuts to a plate.
- Reserve baking sheet to roast duck in step 4.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, 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.
- When hot, add duck to the dry pan, skin-side down. Reduce heat to medium. Cook until skin is crispy, 8-10 min. Flip and cook until golden-brown, 2-3 min.
- While duck sears, add vinegar, half the whole grain mustard, 1 tsp (2 tsp) apricot spread, and 2 tsp (4 tsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. This is your dressing.
- Combine soy sauce, remaining mustard and remaining apricot spread in a small bowl. This is your duck glaze.
- Cut potatoes into 1/4-inch pieces.
- Transfer duck to the same baking sheet, skin-side up, reserving 1 tbsp (2 tbsp) duck fat in the pan.
- Spread half the glaze over duck.
- Roast duck in the bottom of the oven until cooked through, 7-12 min.
- Reheat the same pan from step 2 over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add potatoes. Season with salt and pepper. Cook, stirring often until golden and tender, 8-12 min.
- Meanwhile, core, then cut pear into 1/8-inch slices.
- Peel, then grate or mince garlic.
- Finely chop parsley.
- Once potatoes are cooked, remove pan from heat. Add garlic and half the parsley. Stir to mix.
- When duck is done, transfer to a plate to rest for 3-5 min.
- Add spring mix, spinach, pears and walnuts to bowl with dressing. Toss to coat.
- Thinly slice duck.
- Divide potatoes, duck and salad between plates.
- Spoon remining apricot-mustard glaze over duck.
- Sprinkle goat cheese over salad.
- Sprinkle remaining parsley over top.