Maple-Orange Glazed Duck Breast
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Maple-Orange Glazed Duck Breast

Maple-Orange Glazed Duck Breast

with Herby Potatoes and Walnut-Arugula Salad

A taste of Canadian bounty! Maple syrup, grainy mustard and rich duck breast make for a luxurious trio, while thyme-roasted potatoes meet their perfect match with rendered duck drippings.

Tree nuts

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

Preparation Time45 minutes
Cooking Time


serving amount

2 unit

Duck Breast

360 g

Yellow Potato

1 unit


14 g

Parsley and Thyme

56 g

Arugula and Spinach Mix

2 tbsp

Maple Syrup

56 g

Red Onion

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

28 g

Walnuts, chopped

(Contains Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories630 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate61 g
Sugar22 g
Dietary Fiber7 g
Protein33 g
Cholesterol145 mg
Sodium550 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small pot
Medium Bowl
Measuring Cups
Large Bowl


Roast potatoes

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.)

Cook duck

While potatoes roast, 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 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 the 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.


While duck cooks, 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).

Pickle onions

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. Once simmering, 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.

Make glaze

When duck is done, transfer to a cutting board 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. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until glaze thickens slightly, 3-4 min. Remove the pot from heat, then season with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Add 1 tbsp 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.

Meal right image

Explore Similar Recipes

Meal left image