Maple-Glazed Duck
with Butternut Squash Wild Rice Pilaf
Rich, savoury duck and sweet and earthy maple syrup come together in this hearty dinner, made complete with butternut squash wild rice pilaf and crisp green beans for a rustic, decadent experience you are sure to remember.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Duck Breast
½ cup
Wild Rice Medley
170 g
Green Beans
170 g
Butternut Squash, cubes
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 tbsp
Maple Syrup
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, half the broth concentrate, half the garlic salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat.
- Add cranberries on top. Set aside, still covered.
- Meanwhile, in a medium bowl, combine squash, half the mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- To a parchment-lined baking sheet, arrange squash mixture.
- Roast in the bottom of the oven for 22-24 min, flipping halfway through, until tender and golden.
- While the squash cooks, heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer almonds to a plate.
- Trim green beans.
- Reheat the same pan over medium.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring often, until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 30 sec, until green beans are tender-crisp. Season with pepper and remaining garlic salt.
- Remove from heat.
- Transfer green beans to a plate, covered to keep warm.
- Rinse the pan under cold water, then wipe clean and completely dry.
- Pat duck dry with paper towels.
- Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper.
- To the same cold pan, add duck breasts skin-side down. Cook over medium for 10-12 min, until skin is crispy.
- Transfer duck to a parchment-lined baking sheet, skin-side up.
- Roast duck in the middle of the oven for 8 - 13 min, until cooked through.**
- When duck is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, discard of duck fat in the pan. Reheat the same pan over medium.
- When hot, add white cooking wine, maple syrup, remaining mustard, remaining broth concentrate and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until reduced and thickned.
- On a clean cutting board, thinly slice duck.
- Add resting duck juices to the sauce.
- In a large bowl, combine rice, cranberries, butternut squash and almonds.
- Divide pilaf, green beans and duck between plates.
- Spoon sauce over duck.
