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Seared Duck in Cranberry-Wine Reduction

Seared Duck in Cranberry-Wine Reduction

with Maple Brussels Sprouts and Creamy Smashed Potatoes
4.0(30)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1020 kcal
Protein
: 
61g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Almonds
  • Milk
  • Soy
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Duck Breast

4 tbsp

White Cooking Wine

(Contains: Sulphites May be present: Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 unit(s)

Shallot

2 tbsp

Cranberry Spread

(May be present: 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

Cream

(Contains: Milk)

3 unit(s)

Garlic, cloves

7 g

Thyme

2 unit(s)

Sweet Potato

Not included in your delivery

0.13 tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

Calories1020 kcal
Fat55 g
Saturated Fat21 g
Carbohydrate70 g
Sugar22 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

Cooking Steps

PDF
Prep
1
  • 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.
Roast Brussels sprouts
2
  • 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. 
Cook duck
3
  • 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.** 
Cook potatoes
4
  • 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. 
Make cranberry-wine sauce
5
  • 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.
Finish and serve
6
  • Thinly slice duck.
  • Divide duck, Brussels sprouts and potatoes between plates.
  • Spoon cranberry-wine sauce over duck.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Brussels sprouts were a standout, with the maple and almond additions complementing the dish nicely.
  • Ease of prep: Some found cooking duck challenging, especially achieving crispy skin without oil splatters.
  • Suggestions: Consider resting the duck before serving for better texture and juiciness.
  • Portions: Sweet potato mash was divisive; some customers would prefer an option to substitute regular potatoes.
AI-generated from customer reviews

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