Seared Duck Breast and Cranberry-Wine Sauce
with Roasted Broccolini and Creamy 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
2 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 potato into 1-inch pieces.
- To a large pot, add sweet potatoes, squash, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes and squash to the same pot, off heat.
- Roughly mash cream and 1 tbsp (2 tbsp) butter into sweet potatoes and squash. Season with 1/2 tsp (1 tsp) Warming Spice Blend, 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, pepper and remaining Warming Spice Blend.
- To a cold, large non-stick pan, add duck skin-side down. Cook over medium for 10-12 min, until skin is crispy. Flip and cook for 2-3 min, until golden.
- Transfer duck to a parchment-lined baking sheet, skin-side up. Reserve duck fat in the pan.
- Roast duck in the top of the oven for 8-13 min, until cooked through.** (NOTE: Reserve the pan and duck fat for step 5.)
- Heat the pan with reserved duck fat over medium-high.
- When the pan is hot, add shallots and roasted garlic puree. Cook for 1-2 min, stirring frequently, until shallots soften slightly.
- Add cooking wine and cook for 1 min, stirring frequently.
- Remove the pan from heat. Add cranberry spread. 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.
