Canard à l’orange
avec pommes de terre au romarin et pois sucrés amandine
Ce soir, vous dégusterez un classique medley de légumes à la française qui vous réchauffera le cœur! Ce plat a tout pour plaire : riches pommes de terre aux herbes, pois sucrés dans une délicieuse sauce au goût de noix et canard dans un glaçage à l’orange collant et frais. Un vrai régal saisonnier!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
1 pièce(s)
Orange
400 g
Pomme de terre à chair jaune
170 g
Haricots verts, parés
28 g
Amandes, tranchées
(Contient Amandes)
½ pièce(s)
Citron
14 g
Fresh flat-leaf parsley and thyme
2 cs
Propagation de l'ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
1 pièce(s)
Échalote
1 pièce(s)
Concentré de bouillon de poulet
½ cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
Pas inclus dans votre livraison
2 cs
Sucre*
1 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- 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.
- Carefully rinse and wipe the pan clean.
- Pat duck dry with paper towels.
- Using a sharp knife, score skin sides in a criss-cross pattern. Season with salt and pepper.
- Add duck to the same dry pan, skin-sides 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-sides up.
- Carefully reserve duck fat in a small heat-proof bowl.
- 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.
- 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.
- 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.