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Cranberry Thyme Duck

Cranberry Thyme Duck

with Watercress Salad and Mashed Potatoes

Gourmet Plus
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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 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.

Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Duck Breasts

12 ounce

Yukon Gold Potatoes

¼ ounce

Thyme

2 clove

Garlic

4 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

1 unit

Shallot

6.75 ounce

Milk

(ContainsMilk)

1 unit

Chicken Demi-Glace

(ContainsMilk)

2 tablespoon

Cranberry Jam

2 ounce

Watercress

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Peeler
Paper Towel
Strainer
Medium Pot
Potato Masher
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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.

5

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.

6

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.