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Balsamic Nectarine Duck Breasts

Balsamic Nectarine Duck Breasts

with Zesty Rice and Watercress Salad

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Rated 3.4 / 4out of 170 ratings
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Rich, juicy duck meat pairs perfectly with fruit flavors. So what better way to showcase succulent nectarines than in a pan sauce drizzled over pan-seared, crispy-skinned duck breasts? The combo is as luscious as it sounds, especially with some balsamic glaze added in to create sweet and tangy overtones. With a light almond watercress salad and zesty lemon rice on the side, it turns into the epitome of a luxurious summertime meal.

Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Duck Breast

1 unit

Nectarine

1 unit

Shallot

2 unit

Scallions

¼ ounce

Mint

1 unit

Lemon

1 ounce

Sliced Almonds

(ContainsTree Nuts)

½ cup

Jasmine Rice

5 teaspoon

Balsamic Glaze

1 unit

Chicken Stock Concentrate

2 ounce

Watercress

Not included in your delivery

1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber7 g
Protein39 g
Cholesterol265 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Pan
Small Bowl
Small Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Prep Duck
Prep Duck
1

Wash and dry all produce. Pat duck dry with a paper towel. Using a sharp knife, make shallow slits in skin in a crosshatch pattern. Season with plenty of salt and pepper.

Cook Duck
Cook Duck
2

Add duck skin-side down to a medium pan and place over medium heat. Cook until fat renders and skin is crisp, 10-15 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and set aside.

Prep
Prep
3

Meanwhile, cut nectarine into ¼-inch cubes. Peel shallot, then slice into thin rings. Thinly slice scallions on a diagonal. Pick and chop enough mint leaves to give you 1 tsp (save the rest for another use). Zest lemon, then squeeze 2 TBSP juice into a small bowl.

Toast Almonds and Cook Rice
Toast Almonds and Cook Rice
4

Add almonds and a drizzle of oil to a small pan and place over medium-high heat. Toast, tossing, until golden brown, about 5 minutes. Transfer to a plate, season with salt, and set aside. Bring 1 cup water to a boil in a medium pot, then stir in rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 10 minutes. Once done, stir in scallions, lemon zest, and 1 TBSP butter; season with salt and pepper.

Make Nectarine Sauce
Make Nectarine Sauce
5

Return pan used for duck to medium heat and add 1 TBSP reserved fat. Add shallot and nectarine. Cook until just softened, 4-6 minutes. Stir in balsamic glaze, scraping up any browned bits on bottom of pan. Stir in 3 TBSP water, 1 TBSP butter, and 1 tsp stock concentrate (save the rest for another use). Remove pan from heat. Stir in chopped mint.

Toss Salad and Serve
Toss Salad and Serve
6

In a medium bowl, toss watercress with a large drizzle of olive oil and lemon juice to taste (start with half and add more from there). Season with salt and pepper. Toss in almonds. Slice duck crosswise and divide between plates. Spoon nectarine sauce over. Arrange rice and salad to the side.