Fig Jam Glazed Pan-Seared Duck Breast
with Peas, Crispy Potatoes and Baby Leaf Salad
This Apple & Sage Glazed Pan-Seared Duck Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
2 unit(s)
Duck Breasts
120 grams
Peas
40 grams
Fig Jam
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the salad potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Heat a medium frying pan on medium-high heat (no oil).
Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins.
Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.
While the duck rests, wipe out the (now empty) pan and pop it back onto medium-high heat (no need to clean).
Once hot, add the peas and cook until piping hot, 1-2 mins.
Transfer to a bowl and cover to keep warm.
Wipe out the (now empty) pan again and return it to medium heat.
Once hot, add the fig jam and water for the sauce (see pantry for amount) and stir together.
Simmer until thickened slightly, 2-3 mins, then set aside.
While the sauce simmers, in a large bowl, combine the red wine vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.
When everything's ready, add the baby leaves to the bowl of dressing and toss to coat.
Once the duck has rested, cut widthways into 1cm slices. Reheat the fig sauce if needed.
Toss the peas together with the roasted potatoes and share between your plates.
Transfer the duck to your plates and spoon over the fig sauce. Share the baby leaf salad between the plates to finish.
Enjoy!
