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 Brussels sprouts complement these flavours perfectly, and 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.
Ingredients
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)
Shallot
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
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*
Nutrition Values
Utensils
Instructions
- 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.