Pan-Seared Duck Breasts

Pan-Seared Duck Breasts

with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes

Gourmet Plus
Read more

Duck is surprisingly simple to cook, and it always rewards with luscious, rich flavor—making it perfect for a special dinner. 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.

Allergens:Milk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Fingerling Potatoes

6 ounce

Asparagus

¼ ounce

Chives

12 ounce

Duck Breast

4 ounce

Grape Tomatoes

1 unit

Chicken Demi-Glace

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber6 g
Protein33 g
Cholesterol245 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
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Boil Potatoes and Prep
Boil Potatoes and Prep
1

Wash and dry all produce. Halve potatoes lengthwise. 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 bottom of asparagus. Mince chives. Pat duck dry with paper towels.

Cook Duck
Cook Duck
2

Season duck generously with salt and pepper, then place skin sides 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.

Crisp Potatoes
Crisp Potatoes
3

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.

Cook Veggies
Cook Veggies
4

While potatoes cook, add asparagus and 2 tsp water to pan used for duck over medium heat. Cover and steam 3 minutes. Uncover, increase heat to medium high, and add tomatoes and a drizzle of duck fat. Cook, tossing occasionally, until asparagus is tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Remove from pan and transfer to a plate.

Make Sauce
Make Sauce
5

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 with salt and pepper (to taste).

Finish and Plate
Finish and Plate
6

Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.