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 May 30, 2019

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(5.4K customers rated)

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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

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

•Medium Pot

•Paper Towel

•Strainer

•Large Pan

Instructions

Wash and dry all produce. Halve potatoes lengthwise. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, 12-15 minutes. Drain well, then return potatoes to pot. Meanwhile, trim and discard woody ends from asparagus. Mince chives.

Pat duck dry with paper towels; season generously with salt and pepper. Place skin sides down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin begins to brown too quickly.) Flip duck and cook to desired doneness, about 5 minutes more. Transfer to a cutting board and let rest.

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

Meanwhile, add asparagus and 2 tsp water (4 tsp for 4 servings) to pan used for duck over medium heat. Cover and steam until bright green, 2-4 minutes. Uncover, then increase heat to mediumhigh and add a drizzle of duck fat and tomatoes. Cook, stirring occasionally, until asparagus is tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.

Stir demi-glace, ¼ cup water (⅓ cup for 4 servings), and 2 TBSP butter (4 TBSP for 4) into same pan. Bring to a boil, then remove from heat. Season with salt and pepper.