with Garlic Smashed Potatoes
Ingredients: Duck breast • Yellow potato • Snow peas • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Herb mix (parsely, 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
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
Salt
0.25 tsp
Pepper
0.125 tsp
Butter
3 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- In a large pot, combine 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. Simmer for 10-12 min, uncovered, until fork-tender.
- While potatoes cook, pat duck dry with paper towels.
- Using a sharp knife, score the 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. Cook over medium for 10-12 min, until skin is crispy. Flip duck and cook for 2-3 min, until golden.
- Transfer duck, skin-side up, to a parchment-lined baking sheet. Reserve 1/2 tbsp (1 tbsp) duck fat in the pan. (NOTE: You can save remaining duck fat for another use, if you like!)
- Roast in the middle of the oven for 8-13 min, until cooked through.**
- While duck cooks, trim, then halve snap peas.
- Trim, then halve 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.
- To a small pot, add cream, garlic, half the thyme and 2 tbsp (1/4 cup) butter. Bring to a simmer over medium and cook for 3-4 min, until butter melts.
- Remove from heat and set aside.
- Reheat the pan with reserved duck fat (from step 2) over medium-high.
- When the pan is hot, add half the shallots. Cook for 1-2 min, stirring often, until tender-crisp. Add snap peas, snow peas and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until water is absorbed and veggies are tender. Transfer to a plate, then cover to keep warm.
- Heat the same pan over medium-low. When the pan is hot, add 1 tbsp (2 tbsp) butter, then remaining shallots and remaining thyme. Cook for 3-4 min, stirring often, until softened.
- Add fig spread, balsamic glaze, broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- 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 for 3-5 min. Thinly slice duck.
- Divide duck, mash and veggies between plates.
- Drizzle fig sauce over duck.
- Sprinkle parsley over top.
950
kcal
Calories
48
g
Fat
23
g
Saturated Fat
70
g
Carbohydrate
22
g
Sugar
7
g
Dietary Fiber
59
g
Protein
370
mg
Cholesterol
660
mg
Sodium
1.5
g
Trans Fat
2050
mg
Potassium
150
mg
Calcium
14
mg
Iron
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