avec écrasé de pommes de terre à l’ail
Ingrédients: Poitrine de canard • Pomme de terre jaune • Pois mange-tout • Pois sucrés • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Tartinade de figues (sucres (sucre, glucose, figues séchées), eau, amidon de maïs modifié, sel, pectine, acide citrique, acide ascorbique, sorbate de potassium, benzoate de sodium) • Glaçage balsamique (sulfites) (sucres (sucre, glucose), vinaigre balsamique (vinaigre de vin, mout de raisins, sulfites), eau, vinaigre, gomme de xanthane, caramel, sorbate de potassium, sulfites) • Mélange d'herbes (persil, thym) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Ail.
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Tags
Poitrine de canard
2 unit(s)
Pommes de terre à chair jaune
350 g
Échalote
1 unit(s)
Gousses d'ail
2 unit(s)
Persil et thym
14 g
Tartinade de figues
2 tbsp
Glaçage balsamique
2 tbsp
Concentré de bouillon de poulet
1 unit(s)
Pois mange-tout
113 g
Pois sucrés
113 g
Crème
56 mL
Sel
0.25 tsp
Poivre
0.125 tsp
Beurre
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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