Seared Duck Breast with Red wine Cranberry Sauce
and Mashed Butternut Squash- Sulfites
- Lait
- Lait
- Blé
- Oeuf
- Poisson
- Moutarde
- Sulfites
- Sésame
- Crustacés
- Soya
- Gluten
- Noix
- Peut contenir des traces d’allergènes
- Arachides
Ingrédients : Poitrine de canard • Patates douces • Courge musquée • Broccolini • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Purée d'ail rôti (ail rôti, ail, sel, sucre, eau, huile de canola, céleri, oignons en flocons, concentré de jus de carotte, huile de soja, acide citrique, arôme naturel, sorbate de potassium) • Mélange d'épices réchauffantes (épices).
Ingrédients
4 pièce(s)
Magret de canard
1 pièce(s)
Patate douce
170 g
Courge musquée, en dés
2 cs
Tartinade de canneberges
(Peut contenir : Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
1 pièce(s)
Échalote
2 g
Mélange d'épices réchauffantes
(Peut contenir : Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
20 g
Purée d'ail rôti
170 g
Broccolini
4 cs
Vin blanc de cuisine
(Contient : Sulfites Peut contenir : Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
56 ml
Crème
(Contient : Lait)
Non inclus dans la livraison
1 cs
Beurre*
¼ cc
Sel*
¼ cc
Poivre*
1 cs
Huile*
Valeurs nutritionnelles
Instructions
- 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.
