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 tart sauce and a crisp salad finishes it off!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
1 sprig
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 Almonds)
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
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat duck dry with paper towels. Using a sharp knife, score 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, carefully discarding remaining fat. When duck is done, transfer to a plate to rest, 3-5 min.
Meanwhile, cut potatoes into 1/4-inch rounds. Strip rosemary leaves from stem, then finely chop. Add potatoes, rosemary and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, 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 is halfway through roasting, heat the pan with duck fat (from step 1) over medium. When hot, sprinkle flour into the pan. 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 thickens slightly, 30 sec-1 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.
