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RECIPE
12 INGREDIENTS20 STEPS1HR 10MIN

Honey Spiced Duck with Potatoes and Carrots

4.5
2 Ratings

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Intimidated by preparing roast duck? Don’t be! We make it easy. Marinate for just 30 minutes and then place in the oven - be sure to baste - that’s one secret. Letting it rest before you slice it is the other. Simple and perfect!
1HR 10MIN
Total Time

Chef'd

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 pckg
Roast Duck Seasoning Mix
1
Shallot
6
French Baby Carrots
1
Whole Duck , quartered
2 1/4 cups
Baby Yukon Gold Potatoes
1/4 cup
1 Tbsp
Tamari Soy Sauce
2/3 cup
Cipollini Onions
1/2 tsp
1 Tbsp

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Nutrition Per Serving

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CALORIES
469
FAT
66.2 g
PROTEIN
168.9 g
CARBS
106.3 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Pat the Breasts with Drumettes of the Whole Duck (1) dry with paper towels. Use the rest of the duck for another recipe. Using a sharp knife, score the skin in a diagonal direction being careful not to cut through to the meat. Turn the breast around and score in the opposite direction, then place in a large bowl.
Step 3
Add Roast Duck Seasoning Mix (1 package) and Salt (1/4 teaspoon), and spread over the duck until fully coated. Let it sit for fifteen minutes or until ready to use.
Step 4
Juice the Lemon (1) into the small bowl and remove the seeds.
Step 5
Finely chop the Shallot (1) and place in the small bowl.
Step 6
Add Tamari Soy Sauce (1 tablespoon) and Honey (3 tablespoon). Mix to combine.
Step 7
Cut the Cipollini Onion (3.5 ounce) in half lengthwise, and place in the medium bowl.
Step 8
Slice Baby Yukon Gold Potato (12 ounce) into quarter inch rounds, and place in the medium bowl with the onions.
Step 9
Add Olive Oil (2 teaspoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the bowl with the onions and potatoes. Mix until well combined.
Step 10
In a second medium bowl, mix together French Baby Carrots (6), two tablespoons of water and the remaining Honey (1 tablespoon). Set aside.
Step 11
On a sheet pan lined with parchment paper, place the potatoes and cipollini onions on one side and the carrots on the opposite side.
Step 12
Roast in the oven for 20 minutes or until desired doneness.
Step 13
When finished, remove from oven and keep warm for plating.
Step 14
Meanwhile, in a medium saute pan, add Olive Oil (2 teaspoon) over low heat.
Step 15
Place the duck breast with drumette skin side down and allow to cook for 21 minutes to render fat.
Step 16
Turn the heat to medium and turn the duck over, cooking for an additional seven minutes.
Step 17
Remove from heat and let sit for five minutes.
Step 18
Slice the duck in half inch slices at a diagonal angle, and set aside for plating.
Step 19
In the center of two plates, place the potatoes, cipollini onions, and carrots. Place the duck over the vegetables. Spoon sauce over the duck.
Step 20
Serve and enjoy!

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Nutrition Per Serving
Calories
469
% Daily Value*
Fat
66.2 g
85%
Saturated Fat
21.6 g
108%
Trans Fat
0.0 g
--
Cholesterol
689.3 mg
230%
Carbohydrates
106.3 g
39%
Fiber
6.9 g
25%
Sugars
61.2 g
--
Protein
168.9 g
338%
Sodium
3946.8 mg
172%
Vitamin D
--
--
Calcium
230.3 mg
18%
Iron
25.0 mg
139%
Potassium
3400.8 mg
72%
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