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

with Roasted Fingerlings, Snap Peas & Mint

45 MIN
$17.99/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 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).
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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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!

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