Duck & Blueberry-Thyme Pan Sauce with Caramelized Onion Mashed Potatoes
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Duck & Blueberry-Thyme Pan Sauce

with Caramelized Onion Mashed Potatoes

50 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich, savory duck breasts pair perfectly with a delicately fruity sauce like the one we’re making here with fresh thyme, shallot, butter, and our new blueberry bourbon spread.

TECHNIQUE TO HIGHLIGHT
After cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We highly recommend storing it in your refrigerator for future use! Use it in place of cooking oils for added richness and incredible depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Duck & Blueberry-Thyme Pan Sauce with Caramelized Onion Mashed Potatoes
Title
  • 2 Skin-On Duck Breasts
  • 6 oz Asparagus
  • ¾ lb Potatoes
  • 1 Lemon
  • 1 Watermelon Radish
  • 1 bunch Mint
  • 1 bunch Thyme
  • 3 oz Caramelized Onions & Garlic
  • ¼ cup Cream
  • 1 Shallot
  • 1 oz Salted Butter
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 oz White Cheddar Cheese
  • 1 oz Blueberry Bourbon Spread
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Quarter and deseed the lemon. Peel the radish, then halve lengthwise. Cut crosswise into 1-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Peel and small dice the shallot. Pick the mint leaves off the stems. In a bowl, combine the blueberry spread, worcestershire sauce, the juice of 2 lemon wedges, and 2 tablespoons of water.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the caramelized onions, grated cheese, and cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired). Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Roast the vegetables
4 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the radish pieces and asparagus pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of the remaining lemon wedges.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot and thyme. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat; stir in the butter until melted and combined. Carefully discard the thyme sprigs. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the mashed potatoes and roasted vegetables. Top the duck with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Grate the cheese on the large side of a box grater. Quarter and deseed the lemon. Peel the radish, then halve lengthwise. Cut crosswise into 1-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Peel and small dice the shallot. Pick the mint leaves off the stems. In a bowl, combine the blueberry spread, worcestershire sauce, the juice of 2 lemon wedges, and 2 tablespoons of water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the caramelized onions, grated cheese, and cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired). Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Roast the vegetables

Meanwhile, line a sheet pan with foil. Place the radish pieces and asparagus pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of the remaining lemon wedges.

Roast the vegetables
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot and thyme. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat; stir in the butter until melted and combined. Carefully discard the thyme sprigs. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the mashed potatoes and roasted vegetables. Top the duck with the pan sauce. Garnish the vegetables with the mint leaves (tearing just before adding). Enjoy!

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