Duck à l’Orange
with Duck-Fat Mashed Potatoes & Arugula Almond Salad
Duck à l’Orange
Crisp duck with a bright orange glaze, creamy duck-fat mashed potatoes, and a peppery arugula almond salad for a classic French-inspired dinner.
Ingredients
For 2 servings
- 1 unit Apricot Jam
- 2 ounce Arugula
- 1 unit Chicken Stock Concentrate
- 2 teaspoon Dijon Mustard
- 12 ounce Duck Breasts
- 1 unit Orange
- 12 ounce Potatoes
- 5 teaspoon Red Wine Vinegar
- 1 unit Shallot
- ½ ounce Sliced Almonds
- 1.5 tablespoon Sour Cream
- ¼ ounce Thyme
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories810
Protein33g
Carbs63g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the sour cream for a plain unsweetened plant-based alternative or mash with olive oil instead. For tree-nut allergies, replace the almonds with toasted seeds or leave them off, and use a different leafy green if arugula is too peppery.
What to serve with it
Serve with crusty bread to catch the bright sauce, or add roasted green beans or asparagus for extra color and freshness. A light red or a dry white wine works well, and a simple citrus dessert keeps the meal balanced.
