Feeling fancy? Treat yourself to this decadent, French-inspired feast. Duck breasts are seared until the skin is crispy and the meat is tender, then topped with a rich peppercorn demi-glace that comes together in just minutes. The sides are equally swoon-worthy: lemony roasted asparagus and creamy black truffle mashed potatoes. Prepare for the oohs and aahs from your lucky fellow diners (that is, if you feel like sharing…).
Allergens:
• Tree Nuts
• Milk
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
INGREDIENTS
SERVING AMOUNT: 2
340g Yukon Gold Potatoes
1 unit Shallot
1 tablespoon Tricolored Peppercorns
1 unit Lemon
170g Asparagus
2 tablespoon Sour Cream
2 tablespoon Black Truffle Butter
340g Duck Breasts
1 unit Chicken Demi-Glace
2 tablespoon Olive Oil
1 tablespoon Butter
Salt
Pepper
Utensils:
• Plastic Bag
• Zester
• Medium Pot
• Potato Masher
• Strainer
• Large Pan
• Paper Towel
• Baking Sheet
Instructions.
1 • Adjust rack to middle position and preheat oven to 230c. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag; crush with a heavy-bottomed pan or rolling pin until coarsely ground.
2 • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and truffle butter, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and pepper.
3 • While potatoes cook, pat duck* dry with paper towels; season all over with salt. Place skin sides down in a large pan. Cook over medium heat until skin is browned and crispy, 15-20 minutes, carefully pouring out fat as it renders. • Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipeout the pan. • TIP: Lower heat if duck begins to brown too quickly.
4 • Once the duck is flipped, toss asparagus on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on the middle rack until lightly browned and tender, 10-12 minutes.
5 • Meanwhile, heat a drizzle of olive oil in the pan used for duck over medium-high heat. Add shallot and ¼ tsp crushed peppercorns; cook until browned and softened, 1-2 minutes. • Stir in demi-glace and ¼ cup water. Bring to a simmer and cook until slightly reduced 2-3 minutes. Stir in 1 TBSP plain butter. Turn off heat. • 4 SERVINGS: Use ½ tsp crushed peppercorns, 1/3 cup water, and 2 TBSP plain butter. • TIP: Taste and add more crushed peppercorns if desired.
6 • Thinly slice duck crosswise; divide between plates and top with pan sauce. Serve potatoes and asparagus to the side. Top asparagus with lemon zest to taste and serve with lemon wedges on the side.
