Duck Breasts with Peppercorn Sauce
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Duck Breasts with Peppercorn Sauce

Duck Breasts with Peppercorn Sauce

Black Truffle Mashed Potatoes & Zesty Roasted Asparagus

Feeling fancy? Treat yourself to this decadent, French-inspired feast. Duck breasts are seared until the skin is crispy and the meat is tender, then topped with a rich peppercorn demi-glace that comes together in just minutes. The sides are equally swoon-worthy: lemony roasted asparagus and creamy black truffle mashed potatoes. Prepare for the oohs and aahs from your lucky fellow diners (that is, if you feel like sharing…).

Tree Nuts

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

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


1 tablespoon

Tricolor Peppercorns

(Contains Tree Nuts)

1 unit


6 ounce


2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Truffle Butter

(Contains Milk)

12 ounce

Duck Breasts

1 unit

Chicken Demi-Glace

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber10 g
Protein33 g
Cholesterol265 mg
Sodium660 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.


Plastic Bag
Medium Pot
Potato Masher
Large Pan
Paper Towel
Baking Sheet



• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag; crush with a heavy-bottomed pan or rolling pin until coarsely ground.

Make Mashed Potatoes

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and truffle butter, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and pepper.

Cook Duck

• While potatoes cook, pat duck* dry with paper towels; season all over with salt. Place skin sides down in a large pan. Cook over medium heat until skin is browned and crispy, 15-20 minutes, carefully pouring out fat as it renders. • Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • TIP: Lower heat if duck begins to brown too quickly.

Roast Asparagus

• Once duck is flipped, toss asparagus on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on middle rack until lightly browned and tender, 10-12 minutes.

Make Pan Sauce

• Meanwhile, heat a drizzle of olive oil in pan used for duck over medium-high heat. Add shallot and ¼ tsp crushed peppercorns; cook until browned and softened, 1-2 minutes. • Stir in demi-glace and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in 1 TBSP plain butter. Turn off heat. • 4 SERVINGS: Use ½ tsp crushed peppercorns, 1/3 cup water, and 2 TBSP plain butter. • TIP: Taste and add more crushed peppercorns if desired.

Finish & Serve

• Thinly slice duck crosswise; divide between plates and top with pan sauce. Serve potatoes and asparagus to the side. Top asparagus with lemon zest to taste and serve with lemon wedges on the side.