Pan-Seared Duck Breasts

Name: Pan-Seared Duck Breasts with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Fingerling Potatoes; 6 ounce Asparagus; ¼ ounce Chives; 12 ounce Duck Breasts; 4 ounce Grape Tomatoes; 1 unit Chicken Demi-Glace; 2 tablespoon Butter; Salt; Pepper

with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes

Recipe Development TeamPublished on January 22, 2018

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Duck is the attention-getter of the poultry world—with its lusciously rich meat, it almost never fails to make an impression. Here, you’ll be using it two ways to ensure that this meal is one to remember: first, breasts are seared in the pan until the skin is rendered and crisp, then the potatoes are tossed in the drippings to give them a marvelous flavor that lingers.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Fingerling Potatoes

6 ounce

Asparagus

¼ ounce

Chives

12 ounce

Duck Breasts

4 ounce

Grape Tomatoes

1 unit

Chicken Demi-Glace

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat36 g

Saturated Fat14 g

Carbohydrate40 g

Sugar8 g

Dietary Fiber7 g

Protein32 g

Cholesterol215 mg

Sodium680 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

•Paper Towel

•Strainer

•Medium Pot

•Large Pan

Instructions

Wash and dry all produce. Cut potatoes in half. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain well and return to pot. Meanwhile, trim off and discard bottom woody ends from asparagus. Mince chives. Pat duck dry with a paper towel.

Season duck generously with salt and pepper, then place skin-side down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 10-15 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and let rest.

Add just enough reserved duck fat to pot with potatoes to cover bottom surface. Place pot over medium-high heat and cook potatoes, tossing, until skins are crisp and browned, 3-5 minutes. Remove from pot and season with salt and pepper.

While potatoes cook, add asparagus, tomatoes, and a drizzle of duck fat to pan used for duck over medium-high heat. Cook, tossing occasionally, until asparagus is lightly browned and tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Remove from pan and transfer to a plate.

Add demi-glace, ¼ cup water, and 2 TBSP butter to same pan. Bring to a boil, then remove from heat. Stir to combine. Season to taste with salt and pepper.