Stone Fruit Duck Breast
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Stone Fruit Duck Breast

Stone Fruit Duck Breast

with Garlic- Butter Potatoes and Goat Cheese Salad

Get ready to have your dinnertime brightened by the flavors apricot and fresh peach! Crispy duck breast is draped with a sweet apricot-mustard sauce, while roasted potatoes and a salad with sweet peaches and creamy goat cheese will leave you feeling incredibly impressed that you managed such a premium feeling meal in your own home.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Duck Breast

56 g

Baby Spinach

1 unit(s)


1 unit(s)


7 g


2 unit(s)

Garlic, cloves

¼ cup

Goat Cheese

(Contains Milk)

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

350 g

Red Potato

250 g

Ground Beef

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1040 kcal
Fat52 g
Saturated Fat22 g
Carbohydrate57 g
Sugar22 g
Dietary Fiber6 g
Protein83 g
Cholesterol410 mg
Sodium470 mg
Trans Fat1.5 g
Potassium2450 mg
Calcium125 mg
Iron15.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Large Bowl
Small Bowl


  • Heat a large pan over medium-high heat.
  • While pan heats 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.
  • When hot, add duck to the dry pan, skin-side down. Reduce heat to medium. Cook until skin is crispy, 8-10 min. Flip and cook until golden-brown, 2-3 min.
  • Transfer duck to a parchment-lined baking sheet, skin-side up. (((Reserve ______ duck fat n the pan, then carefully discard any excess. OR carefully wipe pan clean))))
  • Roast duck in the bottom of the oven until cooked through, 7-12 min.*
  • While duck roasts, peel, then cut shallot into 1/8-inch slices.
  • Add shallots, 2 tbsp vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
  • While duck roasts, cut four sections off stone, avoiding the pit.
  • Cut each section into 1/8-inch slices.
  • Peel, then grate or mince garlic.
  • Finely chop parsley.
  • Add half the whole grain mustard, 1 tsp (2 tsp) apricot jam, 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. This is your dressing.
  • Drain, then pat potatoes dry with paper towels.
  • Reheat the same pan from step 1 over medium-high. When hot, add 1 tbsp (2tbsp) butter. Swirl pan until melted, 30 sec.
  • Add potatoes. Cook, stirring occasionaly until lightly crisp????____-__ min.
  • Add garlic and remaining parsley. Season with salt and pepper. Cook, stirring often until fragrant, 30 sec. Remove from heat.
  • When duck is done, transfer to a plate to rest for 3-5 min. *** IS DUCK DONE HERE**
  • Add remaining mustard, remaining apricot spread, and remaining parsley in a small bowl. Stir to mix.
  • Drain pickled shallots. Add shallots, spinach and stone fruit to bowl with dressing. Toss to coat.
  • Thinly slice the duck.
  • Divide potatoes, duck and salad between plates.
  • Spoon apricot-mustard glaze over duck.
  • Sprinkle goat cheese over salad.