Maple-Orange Glazed Double Duck Breasts
with Herby Potatoes and Arugula Side Salad
This plate is a taste of Canadian bounty! Maple syrup, grainy mustard and rich duck make for a luxurious trio, while thyme-roasted potatoes meet their perfect match with rendered duck drippings.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Duck Breast
350 g
Yellow Potato
1 unit(s)
Orange
14 g
Parsley and Thyme
56 g
Arugula and Spinach Mix
2 tbsp
Maple Syrup
½ unit(s)
Red Onion
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme sprigs and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast potatoes in the middle of the oven until tender and golden-brown, 25-28 min. (NOTE: You will add duck fat to the potatoes in step 3, about halfway through roasting.)
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 to a cold, large oven-proof pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer 1 tbsp (2 tbsp) duck fat to a small bowl. (NOTE: If you don't have an oven-proof pan, transfer duck to an unlined baking sheet, skin-side up.)Roast duck in the top of the oven until cooked through, 8-13 min.**
Carefully drizzle reserved duck fat over potatoes, then toss to coat and continue to roast until golden-brown. Roughly chop parsley. Zest, then juice orange. Peel, then finely cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
Add onions, vinegar, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) maple syrup to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.
When duck is done, transfer to a cutting board to rest, 2-3 min.While duck rests, add remaining thyme sprigs, mustard, remaining maple syrup, 1 tsp (2 tsp) orange zest and 1/4 cup (1/2 cup) orange juice to the same pot. Bring to a gentle boil over medium. Once boiling, cook, stirring often, until glaze thickens slightly, 3-4 min. Remove from heat, then remove and discard thyme sprigs. Season glaze with salt and pepper, to taste. Cover to keep warm.
Add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions and discard remaining pickling liquid. Add pickled onions and arugula and spinach mix to bowl with dressing. Toss to combine. Thinly slice duck. Divide duck, potatoes and salad between plates. Sprinkle parsley over potatoes.Drizzle glaze over duck.
