Crispy-Skinned Duck Breast
with Apple-Cranberry Chutney and Broccolini
Scrumptious duck breast is an elevated meal that will impress everyone in the family. DIY apple chutney, duck fat rice and elegant broccolini shine alongside the duck in this star-studded feast!
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
Broccolini
1 unit(s)
Gala Apple
1 unit(s)
Shallot
7 g
Thyme
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
28 g
Dried Cranberries
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Brown Sugar
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 2 cups (4 cups) water, chicken broth concentrate, half the thyme sprigs and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 22-25 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, 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, skin-side down, to a cold, large non-stick pan. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min.
- Transfer duck to a parchment-lined baking sheet, skin-side up. Roast duck in the top of the oven, until cooked through, 8-13 min.**
- Transfer 2 tbsp (4 tbsp) duck fat to a small bowl. Set aside.
- Set aside pan, off heat, to let duck rest.
- Meanwhile, peel, core, then cut apple into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Strip thyme leaves off of remaining stems.
- Heat a small pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until tender, 2-3 min.
- Increase heat to medium-high, then add apples, cranberries, brown sugar, mustard, vinegar, remaining thyme and 1/4 cup (1/2 cup) water.
- Bring to a simmer, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min.
- Remove the pot from heat.
- Meanwhile, heat the same pan (from step 2) over medium.
- When hot, add broccolini. Season with salt and pepper. Cover and cook, tossing occasionally, until tender-crisp, 4-5 min.
- Meanwhile, drizzle reserved duck fat over rice, then stir to combine.
- Thinly slice duck.
- Divide rice, duck and broccolini between plates.
- Spoon chutney over duck. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)
