Elegant Apricot- Mustard Glazed Duck
with Garlic- Butter Potatoes and Stone Fruit Salad
Get ready to have your dinnertime brightened by the flavors apricot and fresh peach! Crispy duck breast is draped with a sweet apricot-mustard sauce, while roasted potatoes and a salad with sweet peaches and creamy goat cheese will leave you feeling incredibly impressed that you managed such a premium feeling meal in your own home.
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
400 g
Red Potato
56 g
Baby Spinach
28 g
Spring Mix
1 unit(s)
Pear
7 g
Parsley
2 unit(s)
Garlic, cloves
¼ cup
Goat Cheese
(Contains Milk)
28 g
Walnuts, chopped
(Contains Walnuts)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add walnuts and 1 tsp (2 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Toast in the top of the oven, stirrng halfway until golden brown and toasted, 2-4 min. PLS CONFIRM
- Transfer walnuts to a plate.
- Reserve baking sheet to roast duck in step 4.
- Heat a large pan over medium-high heat.
- While pan heats, pat duck dry with paper towels.
- Using a sharp knife, score skin side of duck in a criss-cross pattern.
- Season with salt and pepper.
- When hot, add duck to the dry pan, skin-side down. Reduce heat to medium. Cook until skin is crispy, 8-10 min. Flip and cook until golden-brown, 2-3 min.
- While duck sears, add vinegar, half the whole grain mustard, 1 tsp (2 tsp) apricot spread, and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. This is your dressing.
- Combine soy sauce, remaining mustard and remaining apricot spread in a small bowl. This is your duck glaze.
- Cut potatoes into 1/4-inch pieces.
TESTER IS THE DUCK READY TO GO INTO OVEN HERE?
- Transfer duck to the same baking sheet, skin-side up, reserving 1 tbsp (2 tbsp) duck fat in the pan.
- Spread duck glaze overtop.
** HEY TESTER IS THERE ENOUGH GLAZE TO DO HALF ON THE DUCK HERE AND HALF OVER TOP TO FINISH? IF SO PLS RESERVE
- Roast duck in the bottom of the oven until cooked through, 7-12 min.** PLS CONFIRM
- Reheat the same pan from step 2 over medium. When hot, add 1 tbsp (2tbsp) butter. Swirl pan until melted, 30 sec.
- Add potatoes. Season with salt and pepper. Cook, stirring often until golden and tender, 8-10 min. ***PLS CONFIRM***
- Meanwhile, core, then cut pear into 1/8-inch slices.
- Peel, then grate or mince garlic.
- Finely chop parsley.
- Once potatoes are cooked, remove pan from heat. Add garlic and half the parsley. Stir to mix.
- When duck is done, transfer to a plate to rest for 3-5 min.
HEY TESTER HOW DOES THE 4 P amount of potatoes perform? Do they need to be switched to oven roasted and tossed in the duck fat garlic parsley butter?
- Add spring mix, spinach, pears and walnuts to bowl with dressing. Toss to coat.
- Thinly slice duck.
- Divide potatoes, duck and salad between plates.
- Spoon remining apricot-mustard glaze over duck.?????
- Sprinkle goat cheese over salad.
- Sprinkle remaining parsley overtop.