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 roasted rosemary potatoes compliment these flavours perfectly, and a crisp salad finishes off a luxurious meal!
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Duck breast • Russet potato • Oranges • Arugula and spinach mix (arugula, spinach) • Shallot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Almonds • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Rosemary.
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, sprig
2 tbsp
Apricot Spread
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Sesame, Wheat, Mustard, Soy, Milk, Fish)
1 unit
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Egg, Sesame, Mustard, Soy, Gluten, Milk, Sulphites, Peanuts)
2 unit
Russet Potato
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Egg, Sesame, Crustaceans, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish, Peanuts)
1 unit
Orange
1 unit
Shallot
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
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 skin side of duck in a criss-cross pattern. Season with salt and pepper.
- To a cold, large non-stick pan, add duck skin-side down. Cook 10-12 min over medium, until skin is crispy.
- Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven 8-12 min, until cooked through.**
- 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.
- Meanwhile, remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- Strip rosemary leaves from stem, then finely chop.
- To another parchment-lined baking sheet, add potatoes, rosemary and 1 tbsp oil. (NOTE: For 4 servings, 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 22-25 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Zest orange.
- Cut a piece off the top and bottom ends of orange. Place one flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning the orange as you go.
- Place orange on its side and cut half the orange into 1/4-inch rounds.
- Into a small bowl, juice remaining orange. Set aside.
- Heat a medium non-stick pan over medium.
- When the pan is hot, add almonds to the dry pan.
- Toast 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted almonds to a plate.
- To a large bowl, add vinegar, 1/2 tsp (1 tsp) orange zest, 1 tsp (2 tsp) apricot spread and 1 tbsp (2 tbsp).
- Season with salt and pepper, then whisk to combine.
- When duck is almost done roasting, heat the pan with reserved duck fat (from step 1) over medium.
- When hot, add shallots. Cook 1-2 min, stirring often, until softened slightly.
- Sprinkle flour over shallots. Cook 30 sec, stirring often, until coated.
- 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 1-2 min, whisking often, until sauce thickens slightly.
- Add 1 tbsp (2 tbsp) butter and season with salt, then stir to combine. Remove the pan from heat.
- To the bowl with vinaigrette, add arugula and spinach mix and orange slices. Toss to coat.
- Thinly slice duck.
- Divide duck, potatoes and salad between plates.
- Spoon orange-apricot sauce over duck.
- Sprinkle almonds over salad.
