Double Duck Breast and Fig Sauce
with Creamy Garlic Mash
Fig jam adds an elegant sweetness to balance out the richness of crisp, golden duck skin. Simple in steps, but oh-so-luxurious, this supper will make you feel like you're in a restaurant on date night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Duck Breast
350 g
Yellow Potato
50 g
Shallot
2 unit
Garlic, cloves
14 g
Parsley and Thyme
2 tbsp
Fig Spread
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
113 g
Snow Peas
113 g
Sugar Snap Peas
56 g
Cream
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
While potatoes cook, 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. (NOTE: For 4 ppl, cook duck in 2 batches.) Cook over medium heat until skin is crispy, 10-12 min. Flip duck and cook until golden-brown, 2-3 min. Transfer to a parchment-lined baking sheet, skin-side up. (NOTE: Reserve pan and 1/2 tbsp (1 tbsp) duck fat for step 4; save remaining duck fat for another use, if desired.) Roast in the middle of the oven, until duck is cooked through, 8-13 min.**
While duck cooks, trim, then halve snap peas. Trim, then halve snow peas. Peel, then finely chop shallot. Peel, then mince or grate garlic. Roughly chop parsley. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Add cream, garlic, half the thyme and 2 tbsp (4 tbsp) butter to a small pot. Bring to a simmer over medium heat and cook until butter melts, 3-4 min. Remove heat. Set aside, still covered.
Heat pan with reserved duck fat (from step 2) over medium-high. When hot, add half the shallots. Cook, stirring often, until tender-crisp, 1-2 min. Add snap peas, snow peas and 1/4 cup (1/2 cup) water. Season with salt and pepper.Cook, stirring often, until water is absorbed and veggies are tender, 3-4 min. Transfer to a plate, then cover to keep warm.
Heat the same pan over medium-low. When hot, add 1 tbsp (2 tbsp) butter, then remaining shallots and remaining thyme. Cook, stirring often, until softened, 3-4 min. Add fig spread, balsamic glaze, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 2-3 min.
When potatoes are fork-tender, drain and return to the same pot, off heat. Roughly mash steeped cream into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, then stir to combine. When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice duck. Divide duck, mash and veggies between plates. Drizzle fig sauce over duck. Sprinkle parsley over top.
