Zingy Maple-Balsamic Duck
with Almond-Goat Cheese Veggies
Fresh ginger will both surprise and delight you in this dish. You will find it laced throughout the balanced sauce featuring maple and balsamic, making it the perfect finisher for golden, crispy-skinned duck!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Duck Breast
3 unit(s)
Sweet Potato
113 g
Sugar Snap Peas
7 g
Parsley
30 g
Ginger
¼ cup
Goat Cheese
(Contains Milk)
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Maple Syrup
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites May contain Soy, Wheat, Egg, Fish, Mustard, Sesame)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat duck dry with paper towels.
- Using a sharp knife, score skin sides of duck in a criss-cross pattern.
- Season with salt and pepper.
- When hot, add duck to the dry pan, skin-sides down. Reduce heat to medium. Cook until skin is crispy, 7-9 min.
- Meanwhile, peel, then on a clean cutting board, cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- When duck skin is crispy, flip and cook, 1 min. Transfer duck to a parchment-lined baking sheet, skin-sides up. Discard fat from pan.
- Roast duck in the middle of the oven until cooked through, 8-12 min.**
- Meanwhile, trim sugar snap peas.
- Add sugar snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway, until tender crisp and golden, 7-10 min.
- Meanwhile, peel, then mince or grate ginger.
- Roughly chop parsley.
- When duck is done, transfer to a plate to rest for 3-5 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Mash half the garlic spread, half the parsley and 3 tbsp (6 tbsp) milk into sweet potatoes, until smooth. Season with salt and pepper.
- Reheat the same pan (from step 1) over medium. When hot, add remaining garlic spread and ginger. (NOTE: Reference ginger guide.)
- Cook, stirring often, until fragrant, 30 sec.
- Add vinegar, broth concentrate, maple syrup and any resting duck juices from the plate. Cook, stirring often, until slightly thickened, 1-2 min. Remove from heat. Season with salt and pepper.
- Thinly slice duck.
- Divide sweet potato mash, duck and sugar snap peas between plates.
- Sprinkle almonds and goat cheese over mash and sugar snap peas.
- Spoon ginger maple-balsamic sauce over duck.
- Sprinkle remaining parsley overtop.