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Rosemary Seared Duck in Apricot Sauce
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Rosemary Seared Duck in Apricot Sauce

Rosemary Seared Duck in Apricot Sauce

with Sweet Potato Rounds and Greens

Duck dinner at home? Oh yes, luxury is coming to your kitchen tonight! Gorgeous duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering apricot sauce. The sweet potatoes complement the sweet and tart sauce and a crisp cool salad finishes it off!

Quick Prep
Tree nuts

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

Preparation Time35 minutes


serving amount

2 unit

Duck Breast

1 unit


1 tbsp

Apricot Spread

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 unit

Chicken Broth Concentrate

56 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains Tree nuts)

¾ tsp

Dijon Mustard

(Contains Mustard)

340 g

Sweet Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


½ tsp


¼ tbsp



Nutrition Values

Calories640 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate45 g
Sugar13 g
Dietary Fiber8 g
Protein32 g
Cholesterol160 mg
Sodium1030 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.


Large Non-Stick Pan
Paper Towel
Baking Sheet
Measuring Spoons
Large Bowl


Toast almonds and prep

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, pat duck dry with paper towels. Using a sharp knife, score the skin side of the duck in a criss-cross pattern. Season duck with salt and pepper.

Sear duck

Heat the same pan over medium. Add duck, skin side down, to the dry pan, then the rosemary. Sear, until the skin is crispy, 8-10 min. Flip and cook until lightly seared, 3-4 min. Transfer to a parchment-lined baking sheet, skin side up. Roast in the top of the oven, until cooked through, 10-12 min.** Reserve 1/2 tbsp duck fat (dbl for 4 ppl) in the pan, then discard any excess. Carefully remove and discard rosemary sprig and any leaves.

Roast sweet potatoes

While the duck cooks, cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, use 2 baking sheets. Roast in the middle and bottom of the oven, rotating halfway through.)

Make vinaigrette

While sweet potatoes roast, whisk together half the Dijon (use all for 4 ppl), half the vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl.

Cook sauce

Heat the same pan with duck fat (from step 2) over medium-high. Add broth concentrate, remaining vinegar, half the apricot spread (use all for 4 ppl) and 1/3 cup water (dbl for 4 ppl) to the pan. Cook until sauce slightly thickens and reduces, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl pan to melt. Season with salt.

Finish and serve

Add arugula and spinach mix to the bowl with vinaigrette. Toss to coat. Slice duck. Divide duck, sweet potatoes and salad between plates. Spoon apricot sauce over the duck. Sprinkle almonds over salad.

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