Pan-Seared Duck Breasts
with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes
Duck is surprisingly simple to cook, and it always rewards with luscious, rich flavor—making it perfect for a special dinner (just in time for Mother’s Day, hint, hint). Here, you’ll be using the meat two ways: first, breasts are seared in the pan until the skin is rendered and crisp, and then the potatoes are tossed in the drippings to give them a marvelous, lingering flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
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 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.
Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.
