Seared Duck in Orange-Apricot Sauce
with Almonds and Rosemary Roasted Potatoes
Juicy duck breasts are seared until the skin is crispy and golden-brown, then drizzled with mouthwatering orange-apricot sauce. The potatoes complement the tart sauce and a crisp salad finishes off a luxurious meal!
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(s)
Duck Breast
1 sprig
Rosemary
2 tbsp
Apricot Spread
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
56 g
Arugula and Spinach Mix
28 g
Almonds, sliced
(Contains Almonds)
2 unit(s)
Russet Potato
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Orange
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven until cooked through, 8-12 min.** Discard all but 1 tbsp (2 tbsp) duck fat from the pan.When duck is done, transfer to a plate to rest, 3-5 min.
Meanwhile, cut potatoes into 1/4-inch rounds. Strip rosemary leaves from stem, then finely chop. Add potatoes, rosemary and 1 tbsp oil to another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut shallot into 1/4-inch pieces. Zest orange.Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose flesh, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.Squeeze juice from orange peels and collect any juices on the cutting board in a small bowl to get 3 tbsp (6 tbsp) orange juice. (NOTE: If you don't have enough juice, squeeze an orange slice.)
Heat a medium non-stick pan over medium heat. When the pan is hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted almonds to a plate.While the pan heats, add vinegar, 1/2 tsp (1 tsp) orange zest, 1 tsp (2 tsp) apricot spread and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
When duck is almost done roasting, heat the pan with reserved duck fat (from step 1) over medium. When hot, add shallots. Cook, stirring often, until softened slightly, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 30 sec.Gradually whisk in 1/2 cup (1 cup) water, broth concentrate, orange juice and remaining apricot spread. Increase heat to medium-high and bring to a simmer.Once simmering, cook, whisking often, until sauce thickens slightly, 1-2 min.Add 1 tbsp (2 tbsp) butter and season with salt, then stir to combine. Remove the pan from heat.
Add arugula and spinach mix and orange slices to the bowl with vinaigrette. Toss to coat. Thinly slice duck. Divide duck, potatoes and salad between plates. Spoon orange-apricot sauce over duck. Sprinkle almonds over salad.
