Meal Kit

Fall Celebration: Classic Duck à L'Orange

With Charred Asparagus and Herbed Duck Fat Fingerling Potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

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

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!

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 4 Thyme Sprigs
  • 2 Navel Orange
  • 2 Tbsp. Sugar
  • ½ fl. oz. Sherry Vinegar
  • 1 tsp. Gluten Free Minor's Chicken Base
  • 2 tsp. Cornstarch
  • 2 Duck Breasts
  • 11 oz. Asparagus
  • 1 tsp. Ground Ginger

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Pan

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.


  6. 6

    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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