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Crispy-Skinned Duck Breast
with Apple-Cranberry Chutney and Broccoli
Scrumptious duck breast is an elevated meal that will impress everyone in the family. DIY apple chutney, duck fat rice and elegant broccoli shine alongside the duck in this star-studded feast!
Ingredients: Duck breast • Broccoli • Gala apple • Wild rice medley (parboiled rice, wild rice) • Shallot • Dried cranberries (cranberries, sugar, sunflower oil) • Brown sugar (cane sugar, molasses) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.
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
227 g
Broccoli
1 unit(s)
Gala Apple
1 unit(s)
Shallot
7 g
Thyme
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rise until water runs clear.
- Add 1 3/4 cups (3 1/2 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, 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.** Set aside to rest.
- Transfer 2 tbsp (4 tbsp) duck fat to a small bowl. Set aside.
- Meanwhile, peel, core, then cut apple into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Cut broccoli into bite-sized pieces.
- 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 broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter coats broccoli, 1 min.
- Season with salt and pepper.
- Meanwhile, drizzle reserved duck fat over rice, then stir to combine.
- Thinly slice duck.
- Divide rice, duck and broccoli 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!)
