Seared Double Duck Breast with Cranberry Sauce
and Mashed Butternut Squash- Sulphites
- Milk
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Duck breast • Sweet potato • Butternut squash • Broccolini • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Roasted garlic puree (roasted garlic, garlic, salt, sugar, water, canola oil, celery, onion flakes, carrot juice concentrate, soybean oil, citric acid, natural flavour, potassium sorbate) • Warming spice blend (spices).
Ingredients
4 unit(s)
Duck Breast
1 unit(s)
Sweet Potato
170 g
Butternut Squash, cubes
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1 unit(s)
Shallot
2 g
Warming Spice Blend
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
20 g
Roasted Garlic Puree
170 g
Broccolini
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then cut sweet potatoes into 1-inch pieces.
- Add sweet potatoes, butternut squash, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes and squash to the same pot, off heat.
- Roughly mash cream and 1 tbsp (2 tbsp) butter into potatoes and squash. Season with 1/2 tsp (1tsp) Warming Spice, salt and pepper.
- To an unlined baking sheet, add broccolini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden. (TIP: Broccolini can burn quickly, so keep an eye on it!
- 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 and remaining Warming Spice.
- 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 another baking sheet, skin-sides up. Reserve duck fat in pan.
- Roast duck in the top of the oven until cooked through, 8-13 min.**
- Heat the same pan with duck fat over medium-high. When hot, add shallots and roasted garlic puree. Cook, stirring frequently, until shallots soften slightly, 1-2 min.
- Add wine and cook, stirring frequently, 1 min.
- Remove pan from heat. Add cranberry spread to pan. Season with salt and pepper, then stir to combine.
- Thinly slice duck.
- Divide duck, broccolini and mash between plates.
- Spoon cranberry-wine sauce over duck.
