With Charred Asparagus and Herbed Duck Fat Fingerling Potatoes
Prep & Cook Time:40-50 min.
Cook Within:5 days
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
A note about serious food allergies
If you’ve never rendered duck fat before, get ready! This amazing French plate involves scoring duck skin so the fat cooks out and makes the skin crispy. Fingerling potatoes are then cooked in the duck fat for an amazing gourmet treat. It’s served alongside simply charred asparagus and a fresh orange and ginger caramel. If there’s only one thing you indulge in this week, let it be this!
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
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with foil. Scrub and halve fingerling potatoes. Pull leaves from thyme sprigs. Trim bottom 1" from asparagus stalks. Zest both oranges. Cut top and bottom from one orange and remove peel and all white pith with a knife. Cut between membranes to release segments, and squeeze juice from remaining core of fruit. Halve and juice second orange.
Roast the Fingerling Potatoes
Arrange halved fingerling potatoes on prepared baking sheet, drizzle with olive oil, and season with thyme leaves and a pinch of salt and pepper. Roast cut side down in oven 18-20 minutes until fork tender. Set aside and keep warm.
Make the Orange Caramel
Combine sugar and 2 tsp. of water in a small pot over medium heat. Stir to dissolve sugar and continue cooking until sugar turns a deep amber color. Add orange juice, ginger, vinegar, chicken base, corn starch, and ½ cup of water. Simmer 5 minutes to allow any crystallized sugar to dissolve before stirring. Allow mixture to reduce to a thick syrup, about 15 minutes.
Cook the Duck Breast
Score 1" diamonds into skin of duck breasts with the tip of a knife. This allows more fat to render, resulting in a crispier skin. In a cold, medium pan, rub 1 tsp. of olive oil on the surface and add the duck breasts, skin side down. Place over medium heat and begin rendering the duck. Spoon out excess fat as it accumulates and reserve for fingerlings. Continue cooking on skin side until deep brown in color, about 8 minutes. Flip and cook second side until internal temperature reaches 135 degrees, about 6 minutes. Remove from pan and drain all but 1 tsp. of duck fat. Return pan to heat.
Char the Asparagus
Add asparagus to pan and season with a pinch of salt and pepper. Cook 5 minutes until lightly charred on all sides.
Plate the Dish
Toss fingerling potatoes with 2 tsp. of the reserved duck fat. Place next to charred asparagus on place with duck breast in front. Spoon orange caramel over duck and garnish with orange segments.
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