Duck à l'Orange
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Duck à l'Orange

Duck à l'Orange

with Thyme Potatoes and Green Beans Amandine

Tonight we're serving up a classic French trio! This dish has all the necessities: rich, herby potatoes, green beans with a delightfully nutty topping and the quintessential duck in a fresh orange glaze. Bon appétit!

Ingredients: Duck breast • Yellow potato • Green beans • Oranges • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Lemon • Almonds • Herb mix (parsley, thyme) • 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) • Cornstarch.

Allergens:
Tree nuts
Almonds
Soy
Egg
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Duck Breast

1 unit(s)

Orange

400 g

Yellow Potato

170 g

Green Beans

28 g

Almonds, sliced

(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)

½ unit(s)

Lemon

14 g

Parsley and Thyme

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

1 unit(s)

Shallot

1 unit(s)

Chicken Broth Concentrate

(Contains Soy, Egg, Milk)

½ tbsp

Cornstarch

(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

Not included in your delivery

2 tbsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories940 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate77 g
Sugar25 g
Dietary Fiber11 g
Protein60 g
Cholesterol290 mg
Sodium900 mg
Trans Fat0.3 g
Potassium2300 mg
Calcium175 mg
Iron13 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Colander
Zester
Small Bowl

Instructions

Roast potatoes and prep
1
  • Halve potatoes.
  • Strip 1 tbsp (2 tbsp) thyme leaves from the stems, then roughly chop.
  • Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to combine.
  • Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: At the halfway point, you will add the duck fat from step 4.) 
  • Meanwhile, zest, then juice orange.
  • Zest lemon, then juice half (use all for 4 ppl).
  • Trim green beans.
Cook beans and toast almonds
2
  • Add green beans to the boiling water. Cook, stirring often, until tender-crisp, 1-2 min. 
  • Drain green beans and return to the same pot, off heat. Add garlic spread, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then cover to keep warm.
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Make sure they don't burn!)
  • Remove from heat, then transfer to a plate.
Prep and sear duck
3
  • Carefully rinse and wipe the pan clean.
  • Pat duck dry with paper towels.
  • Using a sharp knife, score skin side in a criss-cross pattern. Season with salt and pepper.
  • Add duck to the same dry pan, skin-side down.
  • Heat the pan over medium. Cook until skin is crispy, 8-12 min.
  • Flip and cook until golden-brown, 2-3 min.
  • Transfer duck to another parchment-lined baking sheet, skin-side up.
  • Carefully reserve duck fat in a small heat-proof bowl.
Roast duck and finish potatoes
4
  • Roast duck in the top of the oven until cooked through, 8-13 min.**
  • When done, transfer duck to a plate to rest for 3-5 min. 
  • Meanwhile, carefully remove potatoes from the oven.
  • Drizzle 2 tbsp (4 tbsp) duck fat over potatoes.
  • Toss to coat, then continue roasting potatoes for 5-6 min, until golden-brown and cooked through.
Start sauce
5
  • Heat the same pan (from step 3) over medium.
  • Meanwhile, peel, then finely chop shallot.
  • When the pan is hot, add remaining duck fat, then shallots. Cook, stirring often, until softened, 2-3 min.
  • Stir in orange juice, half the cornstarch (use all for 4 ppl), broth concentrate, 2 tbsp (4 tbsp) sugar and 1/3 cup (2/3 cup) water. Season with salt and pepper.
Finish sauce and serve
6
  • Bring sauce to a boil. Once boiling, cook, stirring often, until sauce thickens slightly, 1 min.
  • Remove from heat, then stir in orange zest and remaining thyme.
  • Finely chop parsley.
  • Thinly slice duck.
  • Divide duck, potatoes and green beans between plates.
  • Spoon orange sauce over duck.
  • Sprinkle almonds over green beans.
  • Garnish with parsley.