Apricot-Balsamic Duck Breasts
with Rosemary Roasted Potatoes
Duck and fruit are made for each other! We've paired duck breasts with a balsamic-apricot sauce for a tangy-sweet flavour combination. Rosemary-roasted potatoes bring earthy richness, while a fresh side salad lightens the plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Duck Breast
460 g
Russet Potato
1 sprig
Rosemary
1 tsp
Garlic Salt
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
4 tbsp
Apricot Spread
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
56 g
Arugula and Spinach Mix
28 g
Seed Blend
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Strip rosemary leaves from stem, then finely chop.Add potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
Meanwhile, 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.Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Remove the pan from heat. Transfer duck to an unlined baking sheet, skin-side up.
Roast duck in the top of the oven until cooked to desired doneness, 8-13 min.**Drain duck fat from the pan, then discard. Carefully wipe the pan clean.When duck is done, transfer to a clean cutting board to rest, 3-5 min.
Meanwhile, add half the vinegar, 1 tbsp (2 tbsp) oil and 1 tsp (2 tsp) apricot spread to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
When duck is almost done, reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then sprinkle flour over the pan. Cook, stirring often, until combined and golden, 30 sec-1 min.Gradually whisk in 2/3 cup (1 1/3 cups) water, remaining apricot spread and broth concentrate until smooth, then bring to a simmer.Once simmering, cook, whisking occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat.
Add remaining vinegar and 1 tbsp (2 tbsp) butter to the pan, then stir until butter melts. Season with salt and pepper, to taste. Add arugula and spinach mix to the large bowl with vinaigrette, then toss to coat.Thinly slice duck.Divide duck, potatoes and salad between plates.Sprinkle seed blend over salad. Spoon apricot-balsamic sauce over duck.
