Seared Duck & Chicken with Dijon Pan Sauce & Crispy Smashed Potatoes
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Seared Duck & Chicken

with Dijon Pan Sauce & Crispy Smashed Potatoes

40 MIN
$15.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS RECIPE
It’s the first recipe with our new premium duck breasts! They’re rich and juicy with a layer of skin that turns deliciously crispy once seared.

TECHNIQUE TO HIGHLIGHT
You’ll make this irresistible side by boiling potatoes until tender and softened, then smashing them into flat pieces, making it easy for them to crisp up in the pan of reserved, savory duck fat.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Seared Duck & Chicken with Dijon Pan Sauce & Crispy Smashed Potatoes
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Skin-On Duck Breasts
  • 1¼ lbs Golden Potatoes
  • 4 ears Of Corn
  • 5 oz Baby Spinach
  • 1 bunch Parsley
  • 2 Tbsps Red Wine Vinegar
  • 4 Tbsps Butter
  • 2 Tbsps Dijon Mustard
  • 1 Shallot
  • 4 Tbsps Crème Fraîche
  • 1 oz Sweet Piquante Peppers
  • ⅔ cup Chicken Bone Broth
time-saving
tips & techniques
Cook & smash the potatoes
1 Cook & 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. If necessary, halve any potatoes larger than 2-inches in diameter. Once boiling, add the 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 & chicken
2 Cook the duck & chicken

Meanwhile, pat the duck and chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned duck (skin side down) and seasoned chicken. Cook the duck 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.* Cook the chicken 7 to 8 minutes per side, or until browned and cooked through (165°F).* Transfer the cooked duck (skin side up) and cooked chicken to a cutting board; let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. Wipe out the pan.

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

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, remove the husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. 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 and 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 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until 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

In the same pan, heat the broth to boiling on high. Once boiling, reduce the heat to medium-high. Add the butter, vinegar, and mustard. Cook, whisking constantly, 2 to 3 minutes, or until the sauce is 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. Thinly slice the cooked chicken crosswise. Serve the sliced duck (skin side up) and sliced chicken with the crisped potatoes and finished vegetables on the side. Top the duck and chicken with the pan sauce. Garnish the vegetables with the chopped parsley. Enjoy!

Tips from Home Chefs

Cook & smash the potatoes
1 Cook & 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. If necessary, halve any potatoes larger than 2-inches in diameter. Once boiling, add the 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 & chicken

Meanwhile, pat the duck and chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned duck (skin side down) and seasoned chicken. Cook the duck 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.* Cook the chicken 7 to 8 minutes per side, or until browned and cooked through (165°F).* Transfer the cooked duck (skin side up) and cooked chicken to a cutting board; let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. Wipe out the pan.

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

Cook the duck & chicken
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, remove the husks and silks from the corn; cut the kernels off the cobs. Peel and thinly slice the shallot. 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 and 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 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until 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

In the same pan, heat the broth to boiling on high. Once boiling, reduce the heat to medium-high. Add the butter, vinegar, and mustard. Cook, whisking constantly, 2 to 3 minutes, or until the sauce is 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. Thinly slice the cooked chicken crosswise. Serve the sliced duck (skin side up) and sliced chicken with the crisped potatoes and finished vegetables on the side. Top the duck and chicken with the pan sauce. Garnish the vegetables with the chopped parsley. Enjoy!

Make the pan sauce & serve your dish
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