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Roasted Duck Breasts
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Roasted Duck Breasts

Roasted Duck Breasts

with Mixed Mushrooms and Farro

This Discovery dinner is all about classic flavours! Juicy duck, toasted farro and pan-roasted mushrooms come together to create a hearty meal. A touch of sweet and savoury balsamic glaze brings it all together.

Allergens:
Wheat
Sulphites
Milk

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Duck Breast

½ cup

Farro

(Contains Wheat)

1 unit

Chicken Broth Concentrate

113 g

Red Onion

½ tsp

Garlic Salt

56 g

Baby Spinach

2 tbsp

Balsamic Glaze

(Contains Sulphites)

200 g

Mixed Mushrooms

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories530 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber6 g
Protein34 g
Cholesterol155 mg
Sodium750 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.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper

Instructions

Cook farro
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro. Cook, stirring often, until toasted and fragrant, 1-2 min. Add 1 tsp salt and 3 cups water (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. Drain, then return farro to the pot, off heat.Add 1/2 tbsp butter (dbl for 4 ppl), then stir until melted.

Cook duck
2

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 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 a parchment-lined baking sheet, skin-side up.Roast duck in the middle of the oven until cooked through, 8-13 min.**Discard all but 1 1/2 tbsp duck fat (dbl for 4 ppl) from the pan. (TIP: You can save duck fat for other creations, if desired.)

Prep
3

Meanwhile, peel, then cut onion into 1/4-inch slices. Thinly slice mushrooms. Roughly chop spinach.

Cook veggies
4

When farro is almost done, heat the pan with reserved duck fat over medium-high. When hot, add onions. Cook, stirring occasionally, until softened slightly, 2-3 min. Add mushrooms. Cook, stirring occasionally, until softened, 4-6 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Drizzle half the balsamic glaze over veggies. Cook, stirring often, until coated, 1 min.

Finish farro
5

Add farro, spinach and broth concentrate to the pan with veggies. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

When duck is done, transfer to a plate to rest for 3-5 min. Thinly slice duck. Divide mixed mushroom farro between plates. Top with duck. Drizzle remaining balsamic glaze over top.