Cranberry-Drizzled Duck Breasts

Cranberry-Drizzled Duck Breasts

with Watercress Salad and Mashed Potatoes

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Cranberry sauce is for more than just turkey. Here, we’re using it to make crispy, pan-seared duck breasts truly dazzle. The rich poultry is enlivened by its tart fruitiness, resulting in a wave of bold flavors that travel over the tongue and linger. Add some buttery mashed potatoes and a peppery watercress salad to the side, and you’ve got a meal that is sure to be a favorite in your kitchen through fall and beyond.


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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 clove


12 ounce

Duck Breasts

¼ ounce


4 ounce

Heirloom Grape Tomatoes

1 unit


1 unit


⅓ cup



1 unit

Chicken Demi-Glace


1 ounce

Cranberry Jam

2 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat71 g
Saturated Fat25 g
Carbohydrate57 g
Sugar17 g
Dietary Fiber9 g
Protein32 g
Cholesterol140 mg
Sodium450 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel potatoes, then cut into ½-inch cubes. Mince garlic. Make shallow slits in duck skin in a crosshatch pattern. Season with salt and pepper. Add to a large pan skin-side down and place over medium heat. Cook until fat is rendered and skin is crisp, 10-15 minutes. Flip and cook to desired doneness, 2-5 minutes more.


Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and return to pot.


While duck and potatoes cook, place garlic and 2 TBSP butter in a small bowl and microwave on high until melted. Strip 1 tsp thyme leaves from stems; discard stems. Halve tomatoes and lemon. Halve, peel, and mince shallot until you have ¼ cup minced shallot.


Add garlic butter and 1/3 cup milk (we sent more) to pot with potatoes. Mash with a potato masher or fork until smooth. Season with salt and pepper. (TIP: Add more milk as needed to give potatoes a creamy consistency.) Cover to keep warm.


Once duck is finished cooking, remove from pan and set aside to rest. Pour off all but 1 TBSP duck fat from pan, then return pan to medium heat. Add shallot and thyme leaves. Cook until shallot is softened, 3 minutes. Add demi-glace, cranberry jam, and ¼ cup water, stirring to break up jam. Let simmer until syrupy, about 2 minutes. Stir in a squeeze of lemon. Season with pepper and more lemon (to taste).


Toss watercress and tomatoes with a squeeze of lemon and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Thinly slice duck crosswise. Divide potatoes and duck between plates, then drizzle with sauce. Serve with salad on the side.