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Duck a l’Orange

Duck a l’Orange

with Duck Fat Mashed Potatoes & Arugula Almond Salad

Gourmet Plus
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Think a dish like ‘duck a’lorange’ requires a plane ticket to France, or, at the very least, a reservation at le fanciest French restaurant in town? Think again! This luxurious meal can be whipped up from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared duck glazed in a savory-sweet, thyme-flecked orange sauce, creamy duck fat mashed potatoes, and an arugula salad bursting with juicy orange segments, pickled shallot, and almonds. Treat your taste buds to a trip—no passport required!

Allergens:MilkTree Nuts

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ ounce

Thyme

12 ounce

Duck Breasts

1 unit

Shallot

5 teaspoon

Red Wine Vinegar

1 unit

Orange

1 unit

Apricot Jam

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

2 teaspoon

Dijon Mustard

2 ounce

Arugula

½ ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

1 teaspoon

Sugar

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories750 kcal
Fat35 g
Saturated Fat17 g
Carbohydrate55 g
Sugar23 g
Dietary Fiber8 g
Protein33 g
Cholesterol185 mg
Sodium690 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 Pot
Strainer
Large Pan
Paper Towel
Small Bowl
Zester
Potato Masher
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a large pot with a few thyme sprigs (you’ll use the rest in step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

2

• Meanwhile, pat duck* dry with paper towels; season all over with salt and pepper. • Place skin sides down in a large, preferably nonstick, pan. Cook over medium heat, carefully reserving fat in a small bowl as it renders, until skin is crisp, 15-20 minutes. TIP: Lower heat if skin begins to brown too quickly. • While duck cooks, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Toss sliced shallot in a separate small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar (1½ tsp for 4), and a big pinch of salt and pepper.

3

• Strip thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. • Zest orange until you have 1 tsp (2 tsp for 4). Halve orange; squeeze juice from one orange half into a third small bowl. Peel remaining orange half; dice into ½-inch pieces. (For 4, squeeze juice from two orange halves; peel and dice remaining orange.) • To bowl with orange juice, add jam, stock concentrate, half the orange zest, and remaining vinegar.

4

• Once skin is crisp, flip over duck in pan and cook to desired doneness, 3-5 minutes more. Transfer to a cutting board to rest. • Add chopped thyme to same pan over medium heat and cook until fragrant, 30 seconds. • Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes. • Stir in 1 TBSP butter until melted. Turn off heat.

5

• Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in reserved duck fat to taste. Season with salt and pepper. • Keep covered off heat until ready to serve.

6

• In a large bowl, combine pickling liquid from shallot, mustard, a large drizzle of olive oil, remaining orange zest, and a pinch of salt and pepper. Toss with arugula, pickled shallot, diced orange, and almonds. Season with salt and pepper. • Slice duck crosswise. Divide between plates along with salad and mashed potatoes. Spoon sauce over duck and serve.