Maple-Orange Glazed Duck Breasts
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Maple-Orange Glazed Duck Breasts

Maple-Orange Glazed Duck Breasts

with Herby Potatoes and Arugula Side Salad

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


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(s)

Duck Breast

350 g

Yellow Potato

1 unit(s)


14 g

Parsley and Thyme

56 g

Arugula and Spinach Mix

2 tbsp

Maple Syrup

½ unit(s)

Red Onion

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories740 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate59 g
Sugar22 g
Dietary Fiber6 g
Protein56 g
Cholesterol292 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 Oven-Proof Pan
Paper Towel
Small Bowl
Small pot
Medium Bowl
Measuring Cups
Large Bowl


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme sprigs and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast potatoes in the middle of the oven until tender and golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 3, about halfway through roasting.)

Cook duck

Meanwhile, 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 oven-proof 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 1 tbsp (2 tbsp) duck fat to a small bowl. (NOTE: If you don't have an oven-proof pan, transfer duck to an unlined baking sheet, skin-side up.)Roast duck in the top of the oven until cooked through, 8-13 min.**


Carefully drizzle reserved duck fat over potatoes, then toss to coat and continue to roast until golden-brown. Roughly chop parsley. Zest, then juice orange. Peel, then finely cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.

Pickle onions

Add onions, vinegar, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) maple syrup 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 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 remaining thyme sprigs, mustard, remaining maple syrup, 1 tsp (2 tsp) orange zest and 1/4 cup (1/2 cup) orange juice to the same pot. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until glaze thickens slightly, 3-4 min. Remove from heat, then remove and discard thyme sprigs. Season glaze with salt and pepper, to taste. Cover to keep warm.

Finish and serve

Add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions and discard remaining pickling liquid. Add pickled onions and arugula and spinach mix to the bowl with dressing. Toss to combine. Thinly slice duck. Divide duck, potatoes and salad between plates. Sprinkle parsley over potatoes.Drizzle glaze over duck.

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