All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Small Oven-Safe Casserole Dish
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Cauliflower Gratin
Cut cauliflower into bite-sized pieces. Place cauliflower in prepared casserole dish and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.
Roast in hot oven, 10 minutes.
Remove from oven. Cauliflower will finish cooking in a later step.
While cauliflower roasts, make cheese sauce.
Finish the Cauliflower Gratin
Place a small pot over medium heat. Add cream cheese, sour cream, white cheddar cheese, 1 Tbsp. water, and a pinch of salt to hot pot and bring to a simmer.
Once simmering, stir until thickened, 2-3 minutes.
Remove from burner. Set aside until cauliflower is ready.
Carefully, pour cheese sauce evenly over cauliflower in casserole dish.
Roast again until lightly browned, 15-17 minutes.
While cauliflower gratin roasts, cook duck.
Cook the Duck
Pat duck dry. Gently pull knife across duck skin on an angle, leaving 1/8"-deep line. Repeat on an angle in the opposite direction, creating a diamond pattern. Scoring skin helps with browning. Season both sides of duck with seasoned salt.
Add 1 tsp. olive oil and duck breasts to cold, medium non-stick pan, skin-side down, and place pan over medium heat. Cook until browned and duck reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Carefully pour liquid out of pan periodically as skin renders. If skin becomes too dark, lower heat.
Flip, and cook until browned on second side, 2-4 minutes.
Transfer to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook duck to medium heat. Add red wine vinegar, mirepoix base, and cherry jam to hot pan. Bring to a simmer.
Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping duck with sauce. Bon appétit!
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