Seared Duck in Orange-Apricot Sauce
with Almonds and Rosemary Roasted Potatoes
Juicy duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering orange-apricot sauce. The potatoes complement the tart sauce and a crisp salad finishes off a luxurious meal!
:
Sulphites
•Almonds
•Wheat
•Milk
40 minutes
8 minutes
2 unit(s)
Duck Breast
1 unit(s)
Rosemary, sprig
2 tbsp
Apricot Spread
()
1 tbsp
White Wine Vinegar
()
1 unit(s)
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
28 g
Almonds, sliced
()
2 unit(s)
Russet Potato
1 tbsp
All-Purpose Flour
()
1 unit(s)
Orange
1 unit(s)
Shallot
¼ tsp
Salt*
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
()
0.13 tsp
Pepper*
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Zester
•Small Bowl
•Large Bowl
•Medium Non-Stick Pan
•Whisk
•Measuring Cups
1
- 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.
- Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven until cooked through, 8-12 min.**
- Discard all but 1 tbsp (2 tbsp) duck fat from the pan.
- When duck is done, transfer to a plate to rest, 3-5 min.
2
- Meanwhile, cut potatoes into 1/4-inch rounds.
- Strip rosemary leaves from stem, then finely chop.
- Add potatoes, rosemary and 1 tbsp oil to another parchment-lined 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.)
3
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Zest orange.
- Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go.
- Place orange on its side and cut into 1/4-inch rounds.
- Squeeze juice from orange peels and collect any juices on the cutting board in a small bowl to get 3 tbsp (6 tbsp) orange juice. (NOTE: If you don't have enough juice, squeeze an orange slice.)
4
- Heat a medium non-stick pan over medium heat.
- When the pan is 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 toasted almonds to a plate.
- While the pan heats, add vinegar, 1/2 tsp (1 tsp) orange zest, 1 tsp (2 tsp) apricot spread and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
5
- When duck is almost done roasting, heat the pan with reserved duck fat (from step 1) over medium.
- When hot, add shallots. Cook, stirring often, until softened slightly, 1-2 min.
- Sprinkle flour over shallots. Cook, stirring often, until coated, 30 sec.
- Gradually whisk in 1/2 cup (1 cup) water, broth concentrate, orange juice and remaining apricot spread. Increase heat to medium-high and bring to a simmer.
- Once simmering, cook, whisking often, until sauce thickens slightly, 1-2 min.
- Add 1 tbsp (2 tbsp) butter and season with salt, then stir to combine.
- Remove the pan from heat.
6
- Add arugula and spinach mix and orange slices to the bowl with vinaigrette. Toss to coat.
- Thinly slice duck.
- Divide duck, potatoes and salad between plates.
- Spoon orange-apricot sauce over duck.
- Sprinkle almonds over salad.
