Duck and Double-Berry Sauce
with Roasted Squash and Sweet Potato Mash
Duck loves a sweet companion and we've coupled it here with a lovely berry sauce. Butternut squash and sweet potatoes are roasted before getting mashed, for extra flavour from caramelization!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
1 tbsp
Strawberry Jam
1 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
½ tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
340 g
Butternut Squash, cubes
170 g
Sweet Potato
170 g
Green Beans
1 unit
Garlic, cloves
28 g
Almonds, sliced
(Contains Tree nuts)
7 g
Chives
½ tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes, squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Cover baking sheet tightly with foil, then roast in the middle of the oven until tender and golden-brown, 22-25 min. Transfer roasted veggies to a medium bowl. Mash 2 tbsp butter (dbl for 4 ppl) into veggies until mostly smooth. Season with salt and pepper.
While veggies roast, 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. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Roast in the top of the oven until cooked through, 8-13 min.** Carefully drain and discard excess fat, reserving 1/2 tbsp (dbl for 4 ppl) in the pan. When duck is done, transfer to a plate to rest, 3-5 min.
While duck cooks, trim green beans. Thinly slice chives. Peel, then mince or grate garlic. Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Heat the same pan (from step 2) over medium-high. When hot, carefully add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.
Heat the same pan (from step 4) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle half the flour (use all for 4 ppl) over top. Cook, stirring often, until golden, 1 min. Whisking constantly, gradually add 2/3 cup water (dbl for 4 ppl). Continue whisking until sauce is smooth and comes to a simmer, 2-3 min. Once simmering, add strawberry jam, blueberry jam, broth concentrate and half the vinegar (use all for 4 ppl).
Season sauce with salt and pepper, to taste. Cook, whisking often, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Thinly slice duck. Divide duck, squash and sweet potato mash and green beans between plates. Spoon double-berry sauce over duck. Sprinkle almonds over green beans. Sprinkle chives over everything.
