Stone Fruit Duck Breast
with Garlic- Butter Potatoes and Peachy 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.
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
400 g
Pomme de terre rouge
56 g
Bébés épinards
28 g
Mélange printanier
1 pièce(s)
Poire
7 g
Persil
2 pièce(s)
Gousses d'ail
¼ tasse(s)
Fromage de chèvre
(Contient Lait)
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
2 cs
Confiture d'abricots
(Peut contenir Blé, Poisson, Lait, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
½ cs
Sauce soya
(Contient Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
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?
- When duck is done, transfer to a plate to rest for 3-5 min. TKTK timing?? TKTK
- Add potatoes and half the parsley to pan with garlic butter, toss to coat.
- Drain pickled shallots. Add shallots, spinach and peach to bowl with dressing. Toss to coat.
- Thinly slice the duck.
- Divide potatoes, duck and salad between plates. Crumble goat cheese over salad.