Pan-Seared Duck & Sour Cherry Sauce with Parmesan Potatoes & Vegetables
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Pan-Seared Duck & Sour Cherry Sauce

with Parmesan Potatoes & Vegetables

45 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
To pair with our rich, crispy-skin duck breasts and cherry pan sauce, we’re serving up a vibrant vegetable side of potatoes, snap peas, and carrots coated with parmesan.

TECHNIQUE TO HIGHLIGHT
Once you finish cooking the duck, you’ll drain most of the rendered fat into a small bowl to solidify. We highly recommend storing the fat in your refrigerator for future use! Swap it in for other cooking oils for added richness and deep, savory flavor (like we’re doing here with our sautéed vegetables).
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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Nutrition Label
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fresh
ingredients
Pan-Seared Duck & Sour Cherry Sauce with Parmesan Potatoes & Vegetables
Title
  • 4 Skin-On Duck Breasts
  • ½ lb Sugar Snap Peas
  • ¾ lb Carrots
  • 1¼ lbs Potatoes
  • 1 bunch Mint
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sour Cherry Spread
  • 1 Tbsp Verjus Rouge
  • 2½ Tbsps Chicken Demi-Glace
  • 2 Tbsps Roasted Pistachios
  • 1 oz Castelvetrano Olives
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Cook the duck
2 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. Reserving 1 tablespoon of the duck fat in the pan, carefully drain the remaining duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Prepare the remaining ingredients & start the sauce
3 Prepare the remaining ingredients & start the sauce

Meanwhile, peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Pit and roughly chop the olives. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, combine the demi-glace, sour cherry spread, and 1/4 cup of water. Season with salt and pepper; whisk to thoroughly combine.

Cook & finish the vegetables
4 Cook & finish the vegetables

While the duck rests, heat the pan of reserved duck fat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the bowl of roasted potatoes; add the chopped olives, half the cheese, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

Heat the same pan on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the butter. Cook, stirring frequently, 30 seconds to 1 minute, or until melted and combined. 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 finished vegetables. Top the duck with the finished sauce. Garnish the vegetables with the remaining cheese, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

2 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. Reserving 1 tablespoon of the duck fat in the pan, carefully drain the remaining duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the duck
Prepare the remaining ingredients & start the sauce
3 Prepare the remaining ingredients & start the sauce

Meanwhile, peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Pit and roughly chop the olives. Roughly chop the pistachios. Pick the mint leaves off the stems. In a bowl, combine the demi-glace, sour cherry spread, and 1/4 cup of water. Season with salt and pepper; whisk to thoroughly combine.

4 Cook & finish the vegetables

While the duck rests, heat the pan of reserved duck fat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the bowl of roasted potatoes; add the chopped olives, half the cheese, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook & finish the vegetables
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

Heat the same pan on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the butter. Cook, stirring frequently, 30 seconds to 1 minute, or until melted and combined. 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 finished vegetables. Top the duck with the finished sauce. Garnish the vegetables with the remaining cheese, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!

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