Pan-Seared Duck & Blueberry-Dijon Sauce with Garlic-Herb Buttered Potatoes & Corn
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Pan-Seared Duck & Blueberry-Dijon Sauce

with Garlic-Herb Buttered Potatoes & Corn

45 MIN
$20.49/serving 4 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
We cook the duck for a longer time with the skin side down to release the fat and let the skin turn deliciously crispy. Letting it rest with the skin side up will help to keep that crispy texture while keeping the meat nice and juicy.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Pan-Seared Duck & Blueberry-Dijon Sauce with Garlic-Herb Buttered Potatoes & Corn
Title
  • 4 Skin-On Duck Breasts
  • 4 ears Of Corn
  • ¾ lb Green Beans
  • 1¼ lbs Fingerling Or Golden Potatoes
  • 1 bunch Parsley
  • 2 oz Blueberry Bourbon Spread
  • 2 Tbsps Dijon Mustard
  • 2 Tbsps Sherry Vinegar
  • ⅓ cup Chicken Bone Broth
  • 2 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Red Onion
  • 1 oz Pickled Peppadew Peppers
Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard any stems from the green beans. 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.

Roast the potatoes
2 Roast the potatoes

Line a sheet pan with foil. Place the halved potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, flipping halfway through, or until lightly browned and tender when pierced with a fork. 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. Season only on the skinless side with the remaining spice blend. 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. 

Cook & finish the vegetables
4 Cook & finish the vegetables

While the duck rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large bowl. Add the chopped peppers, roasted potatoes, and softened butter; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Make the pan sauce
5 Make the pan sauce

Heat the same pan on medium-high until hot. Add the blueberry spread, mustard, broth (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook on medium-high, stirring constantly, 3 to 4 minutes, or until thoroughly combined and slightly thickened. Turn off the heat.

Slice the duck & serve your dish
6 Slice the duck & serve your dish

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 vegetables on the side. Top the duck with the pan sauce. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard any stems from the green beans. 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.

2 Roast the potatoes

Line a sheet pan with foil. Place the halved potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast 20 to 22 minutes, flipping halfway through, or until lightly browned and tender when pierced with a fork. 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. Season only on the skinless side with the remaining spice blend. 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 Cook & finish the vegetables

While the duck rests, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large bowl. Add the chopped peppers, roasted potatoes, and softened butter; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook & finish the vegetables
Make the pan sauce
5 Make the pan sauce

Heat the same pan on medium-high until hot. Add the blueberry spread, mustard, broth (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook on medium-high, stirring constantly, 3 to 4 minutes, or until thoroughly combined and slightly thickened. Turn off the heat.

6 Slice the duck & serve your dish

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 vegetables on the side. Top the duck with the pan sauce. Garnish with the chopped parsley. Enjoy!

Slice the duck & serve your dish
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