Pan-Seared Duck & Sour Cherry Sauce with Roasted Fingerlings, Snap Peas & Mint
Premium

Pan-Seared Duck & Sour Cherry Sauce

with Roasted Fingerlings, Snap Peas & Mint

45 MIN
+$8.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 that features one of our favorite spring ingredients—sugar snap peas!

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).
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Pan-Seared Duck & Sour Cherry Sauce with Roasted Fingerlings, Snap Peas & Mint
Title
  • 4 Skin-On Duck Breasts
  • 1¼ lbs Fingerling Potatoes
  • ½ lb Sugar Snap Peas
  • ¾ lb Carrots
  • 1 bunch Mint
  • ⅔ cup Chicken Bone Broth
  • 1 oz Butter
  • 2 Tbsps Roasted Pistachios
  • 1 oz Castelvetrano Olives
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Verjus Blanc
  • 2 Tbsps Sour Cherry Spread
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. Halve the potatoes lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side down. Roast 28 to 30 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, wash and dry the fresh produce. 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. Pick the mint leaves off the stems. Pit and roughly chop the olives. Roughly chop the pistachios. In a bowl, combine the broth and sour cherry spread; 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. Halve the potatoes lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side down. Roast 28 to 30 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, wash and dry the fresh produce. 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. Pick the mint leaves off the stems. Pit and roughly chop the olives. Roughly chop the pistachios. In a bowl, combine the broth and sour cherry spread; 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!

Browse Steps
1 of 5