Zingy Maple-Balsamic Duck
with Almond-Goat Cheese Veggies- Milk
- Almonds
- Soy
- Sulphites
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Wheat
- Fish
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 a golden, crispy-skinned duck! Ingredients: Duck breast • Sweet potato • Sugar snap peas • Maple syrup • Ginger • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (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) • Parsley.
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 May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Maple Syrup
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Soy, Egg, Milk, Mustard, Sesame, Tree nuts, Wheat, Fish)
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
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the 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 for 7-9 min, until skin is crispy.
- Meanwhile, peel sweet potatoes, then on a clean cutting board, cut into 1/2-inch pieces.
- To a large pot, add sweet 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.
- When duck skin is crispy, flip and cook for 1 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Discard fat from the pan.
- Roast duck in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, trim sugar snap peas.
- To an unlined baking sheet, add sugar snap peas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 7-10 min, stirring halfway through, until tender-crisp and golden.
- 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. (Prefer less heat? Add less ginger!)
- Cook for 30 sec, stirring often, until fragrant.
- Add vinegar, broth concentrate, maple syrup and any resting duck juices from the plate. Cook for 1-2 min, stirring often, until slightly thickened. 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 maple-balsamic sauce over duck.
- Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The maple-balsamic sauce perfectly complements the duck, creating an exceptional blend of flavours that delighted many diners.
- Ease of prep: Some found success following the recipe exactly, while others adapted cooking times for their preferred doneness.
- Suggestions: Consider simplifying the sweet potato mash; toast the almonds for extra flavour; and adjust duck cooking time for desired doneness.
- Portions: For those wanting more sauce, consider doubling the maple-balsamic mixture to generously coat the duck.
