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Pan-Seared Duck Breasts

Pan-Seared Duck Breasts

with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes

Gourmet Plus
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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

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Fingerling Potatoes

6 ounce

Asparagus

¼ ounce

Chives

12 ounce

Duck Breasts

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)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
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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