Seared Duck Breast in Balsamic Redcurrant Sauce
with Rosemary Roast Potatoes and Garlic Spinach
This Seared Duck Breast in Balsamic Redcurrant Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at 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
½
Rosemary
450
Potatoes
2
Duck Breasts
50
Redcurrant Jelly
12
Balsamic Vinegar
(Contains Sulphites)
28
Red Wine Stock Paste
(Contains Sulphites)
1
Garlic Clove
100
Baby Spinach
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the rosemary leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle with the rosemary, then season with salt and pepper.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop a large 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. Set the pan aside.
Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.
While everything roasts, put a small saucepan on medium heat with the redcurrant jelly and balsamic vinegar.
Whisk together until combined and bubbling, 2-3 mins.
Stir in the red wine stock paste and water for the sauce (see pantry for amount), then simmer until glossy and thickened, 4-5 mins. Remove from the heat and set aside for later.
Meanwhile, peel and grate the garlic (or use a garlic press).
Wipe out the (now empty) duck frying pan and pop on high heat with a drizzle of oil. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Add the garlic and stir-fry for 1 min more.
Season to taste with salt and pepper. Cover with a lid or foil to keep warm and set aside.
Once the duck is cooked, transfer to a plate and rest for 5 mins.
When everything's almost ready, pour any resting juices from the duck into your sauce and gently reheat until piping hot.
Once the duck has rested, cut widthways into 1cm slices.
Plate up your duck breast with the rosemary roast potatoes and garlic spinach alongside.
Spoon the balsamic redcurrant sauce over the duck to finish.
Enjoy!
