Rosemary Seared Duck in Apricot Sauce
with Sweet Potato Rounds and Greens
Duck dinner at home? Oh yes, luxury is coming to your kitchen tonight! Gorgeous duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering apricot sauce. The sweet potatoes complement the sweet and tart sauce and a crisp cool salad finishes it off!
The quantities provided above are averages only.
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
1 unit
Rosemary
1 tbsp
Apricot Spread
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains Tree nuts)
¾ tsp
Dijon Mustard
(Contains Mustard)
340 g
Sweet Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Salt*
¼ tbsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, pat duck dry with paper towels. Using a sharp knife, score the skin side of the duck in a criss-cross pattern. Season duck with salt and pepper.
Heat the same pan over medium. Add duck, skin side down, to the dry pan, then the rosemary. Sear, until the skin is crispy, 8-10 min. Flip and cook until lightly seared, 3-4 min. Transfer to a parchment-lined baking sheet, skin side up. Roast in the top of the oven, until cooked through, 10-12 min.** Reserve 1/2 tbsp duck fat (dbl for 4 ppl) in the pan, then discard any excess. Carefully remove and discard rosemary sprig and any leaves.
While the duck cooks, cut sweet potatoes into 1/4-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 16-18 min. (NOTE: For 4 ppl, use 2 baking sheets. Roast in the middle and bottom of the oven, rotating halfway through.)
While sweet potatoes roast, whisk together half the Dijon (use all for 4 ppl), half the vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl.
Heat the same pan with duck fat (from step 2) over medium-high. Add broth concentrate, remaining vinegar, half the apricot spread (use all for 4 ppl) and 1/3 cup water (dbl for 4 ppl) to the pan. Cook until sauce slightly thickens and reduces, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl pan to melt. Season with salt.
Add arugula and spinach mix to the bowl with vinaigrette. Toss to coat. Slice duck. Divide duck, sweet potatoes and salad between plates. Spoon apricot sauce over the duck. Sprinkle almonds over salad.
