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Crispy Skinned Duck Breast
with Blueberry Balsamic Glaze and Roasted Mushroom Stuffing
We're adding a scrumptious rich duck breast recipe to this week's Thanksgiving menu! An elevated meal that will surely impress everyone in the family. Blueberry balsamic glaze, roasted mushroom stuffing, and herby carrots shine alongside in this star-studded meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Duck Breast
2 tbsp
Balsamic Glaze
(Contains Sulphites)
2 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
50 g
Shallot
7 g
Parsley and Thyme
200 g
Mixed Mushrooms
½ cup
Freekeh
(Contains Gluten)
340 g
Carrot, sticks
113 g
Onion-Celery Blend
2 unit
Chicken Demi-Glace
(Contains Milk, Sulphites)
6 g
Garlic
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then mince or grate the garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add the onion-celery blend and garlic. Cook, stirring occasionally, until softened, 2-3 min. Add the freekeh, half the démi-glace, one sprig of thyme and 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until freekeh is tender and liquid is absorbed, 25-28 min.
Pat the duck dry with paper towels. Using a sharp knife, score the skin-side of the duck in a narrow criss-cross pattern. Season with salt and pepper. Add the duck, skin-side down, to a cold, large non-stick pan. Heat the pan over medium heat and cook until the skin is crispy, 10-12 min. Flip the duck and cook, until outside is no longer pink, 2-3 min.
While the duck sears, strip 1/2 tbsp thyme (dbl for 4 ppl) from the stem. Toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and thyme on one side of a parchment-lined baking sheet. Season with salt and pepper. Once the duck is finished searing, transfer the duck, skin-side up, to the other side of the baking sheet. Roast in the middle of the oven, until carrots are tender and duck is cooked through, 8-12 min.**
While the duck roasts, peel, then finely chop the shallot. Roughly chop the parsley. Trim the bottom 1/4-inch from the mushrooms, then thinly slice. Heat the same pan (from Step 2) over medium heat. When hot, add the mushrooms to the pan with the duck fat. Cook, stirring often, until the mushrooms are tender, 5-6 min. Season with salt and pepper. Transfer to a plate.
Add 1 tbsp butter (dbl for 4 ppl), then shallots to the same pan. Cook, stirring often, until softened, 2-3 min. Whisk in the balsamic glaze, blueberry jam, remaining démi-glace and 1/2 cup water (dbl for 4 ppl). Cook, until slightly thickened, 3-4 min.
Remove the sprig of thyme from the freekeh, then stir in the mushrooms and half the parsley. Thinly slice the duck. Divide the mushroom freekeh between plates. Top with the duck. Spoon the blueberry-balsamic glaze over the duck. Serve the roasted carrots on the side. Sprinkle the remaining parsley over the carrots.
