Pan-Seared Duck & Blueberry-Dijon Sauce with Crispy Duck Fat Potatoes & Corn
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Pan-Seared Duck & Blueberry-Dijon Sauce

with Crispy Duck Fat Potatoes & Corn

50 MIN
+$11.00/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 smooth dijon mustard and our blueberry bourbon spread.

TECHNIQUE TO HIGHLIGHT
After searing the duck, you’ll drain off and reserve the rich fat that the skin releases in the pan to use for crisping the smashed potatoes, giving them an extra boost of flavor and crispy exterior.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Pan-Seared Duck & Blueberry-Dijon Sauce with Crispy Duck Fat Potatoes & Corn
Title
  • 2 Skin-On Duck Breasts
  • 2 ears Of Corn
  • ¾ lb Potatoes
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 1 bunch Parsley
  • 1 oz Blueberry Bourbon Spread
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sherry Vinegar
  • ⅓ cup Chicken Bone Broth
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Boil & smash the potatoes
1 Boil & smash the potatoes

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. Halve the potatoes. Once boiling, add the halved potatoes to the pot and cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a sheet pan (or work surface). When cool enough to handle, using the flat side of your knife (or the bottom of a small pan), carefully smash each cooked potato once to flatten.

Cook the duck
2 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). 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. 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. 

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Crisp the potatoes
4 Crisp the potatoes
In the same pan, heat 1 tablespoon of the reserved duck fat on medium-high until hot. Add the smashed potatoes. Cook 1 to 2 minutes per side (if the pan seems dry, add the remaining duck fat before flipping), or until browned and crispy. Transfer to a plate; immediately season with salt and pepper. Cover with foil to keep warm. Wipe out the pan.
Cook & finish the vegetables
5 Cook & finish the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl; add the crème fraîche and chopped peppers. Season with salt and pepper; stir to combine. Wipe out the pan.

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

To the same pan, add the blueberry spread, mustard, and broth (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. 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 crisped potatoes and finished vegetables on the side. Top the duck with the pan sauce. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Boil & smash the potatoes
1 Boil & smash the potatoes

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. Halve the potatoes. Once boiling, add the halved potatoes to the pot and cook 16 to 18 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a sheet pan (or work surface). When cool enough to handle, using the flat side of your knife (or the bottom of a small pan), carefully smash each cooked potato once to flatten.

2 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). 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. 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. 

Cook the duck
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

4 Crisp the potatoes
In the same pan, heat 1 tablespoon of the reserved duck fat on medium-high until hot. Add the smashed potatoes. Cook 1 to 2 minutes per side (if the pan seems dry, add the remaining duck fat before flipping), or until browned and crispy. Transfer to a plate; immediately season with salt and pepper. Cover with foil to keep warm. Wipe out the pan.
Crisp the potatoes
Cook & finish the vegetables
5 Cook & finish the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn kernels; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the spinach and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl; add the crème fraîche and chopped peppers. Season with salt and pepper; stir to combine. Wipe out the pan.

6 Make the pan sauce & serve your dish

To the same pan, add the blueberry spread, mustard, and broth (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. 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 crisped potatoes and finished vegetables on the side. Top the duck with the pan sauce. Garnish with the chopped parsley. Enjoy!

Make the pan sauce & serve your dish
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