Seared Duck in Apricot Sauce
with Rosemary Roasted Potatoes
Duck dinner at home? Oh yes, luxury is coming to your kitchen tonight! Juicy duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering apricot sauce. The potatoes complement the sweet and tart sauce and a crisp cool salad finishes it off!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Duck Breast
1 unit
Rosemary
2 tbsp
Apricot Spread
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains: Tree nuts)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
460 g
Russet Potato
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven until cooked through, 8-12 min.** Reserve 1 tbsp duck fat (dbl for 4 ppl) in the pan, then carefully discard any remaining fat. When duck is done, transfer to a plate to rest, 3-5 min.
While duck sears, cut potatoes into 1/4-inch rounds. Strip rosemary leaves from stems, then finely chop. Add potatoes, rosemary and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and top of the oven, rotating halfway through.)
While potatoes roast, heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Add vinegar, half the Dijon, 1 tsp apricot spread and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
When duck has roasted halfway through, heat the pan with duck fat (from step 1) over medium. When hot, sprinkle flour over top. Cook, whisking constantly, until combined, 30 sec. Gradually whisk in 2/3 cup water (dbl for 4 ppl), broth concentrate, remaining Dijon and remaining apricot spread. Increase heat to medium-high and bring to a simmer. Once simmering, cook, whisking often, until sauce slightly thickens, 1-2 min. Add 1 tbsp butter (dbl for 4 ppl) and season with salt, to taste, then stir to combine. Remove the pan from heat.
Add arugula and spinach mix to the bowl with vinaigrette. Toss to coat. Thinly slice duck. Divide duck, potatoes and salad between plates. Spoon apricot sauce over duck. Sprinkle almonds over salad.
