Slow-Roasted Duck
with Mash, Mushroom Gravy and Cranberry Chutney- Milk
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
Ingredients: Duck breast • Russet potato • Mushrooms • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Dried cranberries (cranberries, sugar, sunflower oil) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Thyme.
Ingredients
2 unit(s)
Duck Breast
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Blueberry Jam
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
2 unit(s)
Russet Potato
227 g
Mushrooms
7 g
Thyme
1 unit(s)
Shallot
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
1 tbsp
All-Purpose Flour*
½ tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- While potatoes cook, peel, then mince shallot.
- Quarter mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from their stems.
- Heat a small pot over medium. When hot add 1/2 tbsp (1 tbsp) oil, then the cranberries, blueberry jam, half the shallots and 1/4 cup (1/2 cup) water.
- Cook for 2-3 min, stirring often, until slightly thickened. Transfer chutney to a small bowl. Set aside.
- 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.
- Heat the pan over medium-high and sear for 8-10 min, until skin is crispy.
- Transfer duck to a parchment-lined baking sheet, skin-side up.
- Roast duck for 10-12 min in the middle of the oven until cooked through.** Carefully wipe pan clean.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then thyme, mushrooms, and remaining shallots.
- Cook for 2-3 min, stirring often, until mushrooms soften.
- Sprinkle 1 tbsp (2 tbsp) flour over top of mushrooms. Cook for 1 min, stirring often, until coated.
- Add broth concentrate and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
- Bring to a boil and cook for 2-3 min, until slightly thickened
- Drain and return potatoes to the same pot, off heat. Roughly mash 1 tbsp (2 tbsp) butter and sour cream into potatoes until smooth. Season with salt and pepper.
- Thinly slice duck.
- Divide duck and mash between plates.
- Spoon mushroom gravy over potatoes.
- Dollop chutney over duck.
