with Creamy Garlic Smashed Potatoes
Fig jam adds an elegant sweetness to balance out the richness of crisp, golden duck skin. Simple in steps, but oh-so-luxurious, this supper will make you feel like you're in a restaurant on date night! Ingredients: Duck breast • Yellow potato • Snow peas • Sugar snap peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Herb mix (parsley, thyme) • 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) • Garlic.
Allergens
Utensils
Tags
Duck Breast
2 unit(s)
Yellow Potato
350 g
Shallot
1 unit(s)
Garlic, cloves
2 unit(s)
Parsley and Thyme
14 g
Fig Spread
2 tbsp
Balsamic Glaze
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Snow Peas
113 g
Sugar Snap Peas
113 g
Cream
56 mL
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Cut potatoes into 1-inch pieces.
- Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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.
- Meanwhile, pat duck dry with paper towels.
- Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper.
- Add duck, skin-side down, to a cold large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden, 2-3 min.
- Transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp (1 tbsp) duck fat for step 4.)
- Roast in the middle of the oven until duck is cooked through, 8-13 min.**
- Meanwhile, trim snap peas.
- Trim snow peas.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Add cream, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small pot.
- Bring to a simmer over medium heat and cook until butter melts, 3-4 min.
- Remove heat. Cover and set aside.
- Heat pan with reserved duck fat (from step 2) over medium-high.
- When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min.
- Add snap peas, snow peas and 2 tbsp (1/4 cup) water. Season with salt and pepper. Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min.
- Add fig spread, balsamic glaze, broth concentrate and 1/3 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine.
- When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck.
- Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.
930
kcal
Calories
48
g
Fat
23
g
Saturated Fat
67
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
59
g
Protein
370
mg
Cholesterol
670
mg
Sodium
1.5
g
Trans Fat
2000
mg
Potassium
125
mg
Calcium
13.5
mg
Iron
with Roasted Potatoes and Broccoli
