Cherry Glazed Duck Breast

with white cheddar cauliflower gratin

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ fl. oz. Red Wine Vinegar
  • 12 oz. Duck Breasts
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    1 oz. Light Cream Cheese
  • 1 Sour Cherry Jam
  • Info
    1 oz. Sour Cream
  • 1 tsp. Seasoned Salt Blend
  • 2 tsp. Mirepoix Base
  • 12 oz. Cauliflower Florets

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.

  • Nutrition (per serving)

  • Calories
    586
  • Carbohydrates
    19g
  • Fat
    34g
  • Protein
    50g
  • Sodium
    1546mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Small Oven-Safe Casserole Dish
  • 1 Small Pot

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping duck with sauce. Bon appétit!

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