Duck Confit with Fig Balsamic Sauce
plus Savory Caramelized Onion Bread Pudding & Mixed Greens Salad
- Wheat
- Soy
- Milk
This elegant French-inspired dish features tender duck confit paired with a savory bread pudding made from caramelized herbes de Provence–seasoned onions and ciabatta cubes. A glossy fig balsamic sauce adds sweet-tart richness, while a crisp mixed greens salad with sliced apple and Dijon vinaigrette provides refreshing contrast.
Ingredients
5 teaspoon
Rice Wine Vinegar
2 unit
Ciabatta
(Contains: Wheat, Soy)
28 ounce
Duck Confit
2 unit
Onion
5 teaspoon
Balsamic Vinegar
3 unit
Chicken Stock Concentrate
1 unit
Fig Jam
½ unit
Apple
⅓ tablespoon
Herbes de Provence
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Grease an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray. Wash and dry produce.
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Halve, peel, and thinly slice onions. Halve ciabattas lengthwise; dice into ½-inch cubes. Transfer to a large bowl.
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Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onions, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper; cook, stirring occasionally, until browned and softened, 8-10 minutes.
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Add 1 tsp sugar (2 tsp for 4) and a splash of water; cook, stirring, until caramelized, 1-2 minutes more.
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Turn off heat; transfer caramelized onions to bowl with ciabatta cubes. Reserve pan.
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In a small bowl, whisk together two stock concentrates and ½ cup warm water (four stock concentrates and 1 cup warm water for 4 servings).
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To bowl with ciabatta cubes and caramelized onions, add warm stock, and garlic powder. Toss until bread is softened.
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Transfer bread pudding mixture to prepared baking dish, pressing down evenly; cover tightly with aluminum foil.
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Open package of duck* and drain off any excess liquid. Pat dry with paper towels, then place, skin sides up, on a baking sheet.
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Bake bread pudding on middle rack and duck on top rack until bread pudding has set and duck is lightly browned and heated through, 15-20 minutes.
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Once duck is done, remove from oven and tent with foil to keep warm.
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Once bread pudding is set, carefully remove foil and set broiler to high. Broil until top is golden brown, 5-6 minutes. (TIP: Keep an eye on the bread pudding so it doesn’t burn.) Remove from oven and let rest 5 minutes.
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While bread pudding rests, heat balsamic vinegar, jam, remaining stock concentrate, and ¼ cup water (½ cup for 4 servings) in pan used for onion over medium-high heat. Cook, stirring occasionally, until thick and saucy, 1-2 minutes.
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Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
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While sauce cooks, halve, core, and thinly slice half the apple (whole apple for 4 servings).
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In a second large bowl, whisk together mustard, rice wine vinegar, a drizzle of olive oil (large drizzle for 4), salt, and pepper. Add apple and mixed greens; toss to combine. Season with salt and pepper to taste.
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Divide duck, bread pudding, and salad between plates. Drizzle duck with fig balsamic sauce and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The duck with fig balsamic sauce was the star — rich, restaurant-worthy, and widely praised 🎉. The bread pudding divided opinions: some loved its French-onion-soup quality, while others found it dry or bland.
- Ease of prep: Most found the meal straightforward and impressive for a home cook.
- Suggestions: Stir the duck's packaging juices into the bread pudding for extra richness; add butter to the pudding and a touch of honey to the fig sauce if you want more sweetness and depth.
- Portions: Some felt the fig sauce wasn't quite enough — add a splash more water while reducing to stretch it further.
