Duck a l'Orange
with Duck Fat Mashed Potatoes and Arugula-Almond Salad
Duck a l'Orange
Crisp duck with a bright orange glaze, creamy duck fat mashed potatoes, and a peppery arugula-almond salad for a rich, elegant dinner.
Ingredients
For 2 servings
- 1 ounce Almonds
- 2 tablespoon Apricot Jam
- 2 ounce Arugula
- 1 unit Chicken Stock Concentrate
- 2 teaspoon Dijon Mustard
- 12 ounce Maple Leaf Farms Duck Breast
- 1 unit Orange
- 5 teaspoon Red Wine Vinegar
- 1 unit Shallot
- 2 tablespoon Sour Cream
- ¼ ounce Thyme
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
American
PDF
DifficultyMedium
Total Time40m
Calories810
Protein34g
Carbs60g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream for a plain unsweetened plant-based alternative or extra olive oil in the potatoes. For nut-free, leave out the almonds and add toasted seeds or extra arugula for crunch; use a different jam if apricot is avoided.
What to serve with it
Serve with a crisp green salad, roasted green beans, or buttery dinner rolls to round out the rich duck and bright citrus. A light red wine or sparkling water with orange slices keeps the meal fresh and balanced.
