HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMaple Orange Glazed Duck Breast
Maple-Orange Glazed Duck Breast

Maple-Orange Glazed Duck Breast

with Herby Potatoes and Walnut-Arugula Salad

Duck Special
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A taste of Canadian bounty! Maple syrup, grainy mustard and rich duck breast make for a luxurious trio. Potatoes meet their perfect match with rendered duck drippings.

Allergens:Sulphites/SulfiteTree Nut/NoixMustard/Moutarde

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

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Duck Breast

360 g

Yellow Potato

1 unit

Navel Orange

14 g

Parsley and Thyme

56 g

Arugula and Spinach Mix

2 tbsp

Maple Syrup

56 g

Red Onion

2 tbsp

Red Wine Vinegar


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tbsp

Whole Grain Mustard


Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate65 g
Sugar27 g
Dietary Fiber7 g
Protein58 g
Cholesterol290 mg
Sodium640 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Small pot
Medium Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 4, about halfway through roasting.)


While potatoes roast, strip thyme leaves from remaining stems. Roughly chop parsley. Zest, then juice orange. Peel, then finely cut half the onion into 1/4-inch slices (whole onion for 4 ppl).


Add onions, vinegar, 1 tbsp water and 1/2 tbsp maple syrup (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.


While onions pickle, 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. 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. Reserve duck fat in pan. Roast duck in the top of the oven until cooked through, 8-13 min.** Carefully drizzle 2 tbsp duck fat (dbl for 4 ppl) over potatoes, then toss to coat and continue to roast until golden-brown.


When duck is done, transfer to a plate to rest, 2-3 min. While duck rests, add thyme leaves, mustard, remaining maple syrup, 1 tsp orange zest and 1/4 cup orange juice (dbl both for 4 ppl) to the same pot (from step 3). Bring to a gentle boil over medium heat. Cook, stirring often, until glaze thickens slightly, 3-4 min. Remove the pot from heat, then season with salt and pepper. Cover to keep warm.


Add 1 tbsp onion pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions and discard remaining pickling liquid. Add pickled onions, arugula and spinach mix and walnuts to the large bowl with dressing, then toss to combine. Thinly slice duck. Sprinkle potatoes with parsley. Divide duck, potatoes and salad between plates. Drizzle glaze over duck.