Seared Duck in Cranberry-Wine Reduction
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Seared Duck in Cranberry-Wine Reduction

Seared Duck in Cranberry-Wine Reduction

with Maple Brussels Sprouts and Creamy Smashed Potatoes

Juicy duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering cranberry pan sauce. The roasted maple Brussel sprouts complement these flavours perfectly, and a creamy mash finishes off a luxurious meal!


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

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Duck Breast

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 unit(s)


2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

227 g

Brussels Sprouts

28 g

Almonds, sliced

(Contains Almonds)

2 tbsp

Maple Syrup

56 mL


(Contains Milk)

3 unit(s)

Garlic, cloves

7 g


2 unit(s)

Sweet Potato

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp



Nutrition Values

Calories1060 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate82 g
Sugar39 g
Dietary Fiber13 g
Protein61 g
Cholesterol360 mg
Sodium550 mg
Trans Fat1 g
Potassium2000 mg
Calcium200 mg
Iron14 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Large Pot
Measuring Cups


  • Halve Brussels sprouts (if larger, quarter them).
  • Peel, then mince or grate garlic.
  • Peel, then cut shallot into 1/4-inch pieces.
  • Strip thyme leaves from stems, then finely chop.
  • Peel, then cut potatoes into 1-inch pieces.
  • Add Brussels sprouts and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Arrange in a single layer, cut-sides down. Roast in the middle of the oven until tender, flipping halfway through, 20-22 min.
  • When flipping the Brussels sprouts, add maple syrup and almonds to the sheet, then toss to combine. 
  • 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-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 parchment-lined baking sheet, skin-sides up. Reserve duck fat in pan.
  • Roast duck in the top of the oven until cooked through, 8-13 min.** 
  • Add potatoes, 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 to the same pot, off heat. Roughly mash cream and 2 tbsp (4 tbsp) butter into potatoes. Season with salt and pepper. 
  • Heat the same pan with duck fat over medium-high. When hot, add shallots, garlic and thyme. 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, Brussels sprouts and potatoes between plates.
  • Spoon cranberry-wine sauce over duck.