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Cranberry Thyme Duck

Cranberry Thyme Duck

with Watercress Salad and Mashed Potatoes

Cranberry sauce is for more than just turkey. Here, we’re using it to make crispy, pan-seared duck breasts truly dazzle. The rich meat is brightened by the berries’ tart fruitiness, resulting in a wave of bold flavors. 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 all year round.


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

Total Time45 minutes
Prep Time


serving amount

12 ounce

Duck Breasts

12 ounce

Yukon Gold Potatoes

¼ ounce


2 clove


4 ounce

Heirloom Grape Tomatoes

1 unit


1 unit


6.75 ounce


(Contains Milk)

1 unit

Chicken Demi-Glace

(Contains Milk)

2 tablespoon

Cranberry Jam

2 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate49 g
Sugar20 g
Dietary Fiber9 g
Protein33 g
Cholesterol220 mg
Sodium720 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.


Large Pan
Paper Towel
Medium Pot
Potato Masher
Medium Bowl


Cook Duck

Pat duck dry with paper towels; season all over with salt and pepper. Place skin sides down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off fat as it renders. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Cook Potatoes

Meanwhile, wash and dry all produce. Peel, then dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very tender, 15-20 minutes. Drain.


Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; discard stems. Mince garlic. Halve tomatoes and lemon. Halve, peel, and mince shallot until you have ¼ cup (½ cup for 4; use any remaining shallot as you like).

Mash Potatoes

Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat. Add garlic and cook, stirring, until fragrant, 20-30 seconds. Add potatoes, ⅓ cup milk (⅔ cup for 4), salt, and pepper. Mash until smooth and creamy. (TIP: If needed, add more milk a splash at a time.) Cover pot to keep warm.

Make Sauce

Heat a drizzle of oil in pan used for duck over medium heat. Add minced shallot and thyme. Cook until shallot is softened, 2-3 minutes. Add demiglace, jam, and ¼ cup water (⅓ cup for 4 servings), stirring to break up jam. Let simmer until thick and glossy, 2-3 minutes. Stir in a squeeze of lemon juice. Season with pepper and more lemon juice to taste.

Finish and Serve

In a medium bowl, combine watercress, tomatoes, a squeeze of lemon juice, and a large drizzle of olive oil; toss to thoroughly coat. Season with salt and pepper. Thinly slice duck crosswise. Divide potatoes and duck between plates. Drizzle duck with sauce. Serve with salad on the side.