Roasted Duck with Tarragon-Stone Fruit Salsa
and Toasted Almonds
This salad is bursting with summer flavours! Sweet stone fruit and bright heirloom tomatoes add juicy freshness to rich duck breasts. Tarragon is tantalizing with all poultry, but it's a showstopper with duck!
Ingredients: Duck breast • Nectarines • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby heirloom tomatoes • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Shallot • Almonds • Honey • 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) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Tarragon • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Duck Breast
1 unit(s)
Stone Fruit
7 g
Tarragon
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May contain traces of: Tree nuts, Peanuts)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Shallot
1 unit(s)
Honey
113 g
Spring Mix
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Tree nuts, Sesame, Soy, Sulphites, Crustaceans, Mustard, Milk, Wheat, Egg, Gluten, Fish)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Tree nuts, Peanuts, Sesame, Soy, Triticale, Sulphites, Mustard, Milk, Wheat)
113 g
Baby Heirloom Tomatoes
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat duck dry with paper towels. Using a sharp knife, score skin sides of duck in a criss-cross pattern. Season with half the garlic salt and pepper.
- Add duck to a cold, large non-stick pan, skin-sides 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-sides up. Reserve 2 tbsp (4 tbsp) fat in pan.
- Roast duck in the middle of the oven until cooked through, 7-10 min.**
- When duck is done, transfer to a clean cutting board. Cover loosely with foil and rest for 3-5 min.
- Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
- While duck roasts, reheat the same pan with reserved duck fat over medium.
- When hot, add ciabatta pieces. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Cook, stirring often, until golden-brown on all sides, 3-4 min.
- Transfer croutons to a plate.
- Add almonds to the same pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat, then transfer to another plate.
- Cut four sections off of stone fruit, avoiding the pit.
- Cut each section into 1/2-inch pieces.
- Halve tomatoes.
- Peel, then finely chop shallot.
- Strip tarragon leaves from stems, then finely chop 1/2 tbsp (1 tbsp). (TIP: If you love tarragon, chop even more!)
- Add 1 tsp (2 tsp) vinegar, half the honey and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then combine.
- Add stone fruit, tomatoes, half the tarragon and as much shallot as desired, then toss to combine.
- Combine mustard, remaining honey, remaining vinegar, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then combine.
- Top with spring mix and croutons. Do not toss until just before serving. Set aside.
- Thinly slice duck.
- Toss salad to combine.
- Divide salad and duck between plates.
- Top duck with salsa.
- Sprinkle almonds and remaining tarragon over top, if desired.
