Duck & Thyme-Butter Pan Sauce with Caramelized Onion Potatoes & Arugula-Pear Salad
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Duck & Thyme-Butter Pan Sauce

with Caramelized Onion Potatoes & Arugula-Pear Salad

45 MIN
+$11.00/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich and savory flavors abound thanks to crispy skin duck topped with a decadent pan sauce and a side of roasted potatoes covered with sweet caramelized onions and melty fontina—all finished with a dollop of cooling sour cream.

TECHNIQUE TO HIGHLIGHT
After cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We recommend storing it in your refrigerator! Use it in place of cooking oils for added richness and depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Duck & Thyme-Butter Pan Sauce with Caramelized Onion Potatoes & Arugula-Pear Salad
Title
  • 4 Skin-On Duck Breasts
  • 4 oz Arugula
  • 1 Pear
  • 1¼ lbs Potatoes
  • 1 bunch Thyme
  • 1 bunch Chives
  • 2 Tbsps Sherry Vinegar
  • 3 oz Caramelized Onions & Garlic
  • ¼ cup Sliced Roasted Almonds
  • 1½ Tbsps Spicy Maple Syrup
  • ½ cup Sour Cream
  • 1 oz Salted Butter
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Whole Grain Dijon Mustard
  • 5 Tbsps Chicken Demi-Glace
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Almonds
How To: Dress a Salad
How To Store & Use Duck Fat
How To Store & Use Duck Fat
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Core and thinly slice the pear. Pick the thyme leaves off the stems. In a bowl, combine the thyme leaves, maple syrup, vinegar, and demi-glace. In a separate, large bowl, combine the mustard and 1 tablespoon of olive oil; season with salt and pepper.

Roast the potatoes
2 Roast the potatoes

Transfer the diced potatoes to a baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 25 to 29 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

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 large 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. 

Make the pan sauce
4 Make the pan sauce

While the duck rests, heat the same pan on medium-high until hot. Add the thyme sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined.

Finish the potatoes
5 Finish the potatoes

Evenly top the roasted potatoes with the caramelized onions and cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

Make the salad & serve your dish
6 Make the salad & serve your dish

To the bowl of mustard dressing, add the sliced pear and arugula; toss to coat. Taste, then season with salt and pepper if desired. 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 finished potatoes and salad. Top the duck with the pan sauce. Top the potatoes with the sour cream and sliced chives. Top the salad with the almonds. Enjoy!

Tips from Home Chefs

See Plans

Duck & Thyme-Butter Pan Sauce

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the chives. Core and thinly slice the pear. Pick the thyme leaves off the stems. In a bowl, combine the thyme leaves, maple syrup, vinegar, and demi-glace. In a separate, large bowl, combine the mustard and 1 tablespoon of olive oil; season with salt and pepper.

2 Roast the potatoes

Transfer the diced potatoes to a baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 25 to 29 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Roast 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 large 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 Make the pan sauce

While the duck rests, heat the same pan on medium-high until hot. Add the thyme sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined.

Make the pan sauce
Finish the potatoes
5 Finish the potatoes

Evenly top the roasted potatoes with the caramelized onions and cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

6 Make the salad & serve your dish

To the bowl of mustard dressing, add the sliced pear and arugula; toss to coat. Taste, then season with salt and pepper if desired. 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 finished potatoes and salad. Top the duck with the pan sauce. Top the potatoes with the sour cream and sliced chives. Top the salad with the almonds. Enjoy!

Make the salad & serve your dish
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