Blue Apron charges ~$10/serving
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Make it at home: ~$5/serving
- Cuisine French
- Course Main
- Original Blue Apron
- Prep 10 min
- Cook 30 min
- Serves 2
Ingredients
- 2 duck breasts (6 oz each)
- 1 lb organic fingerling potatoes, halved
- 1 cup fresh or frozen cherries, pitted
- 2 tbsp balsamic vinegar
- 1 tbsp raw honey
- 1 shallot, minced
- ½ cup organic chicken bone broth
- 1 tbsp avocado oil
- fresh thyme sprigs
- salt and black pepper
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Preheat oven 400°F. Toss potatoes with avocado oil, thyme, salt, pepper. Roast 25 min.
- Score duck skin in crosshatch. Season generously. Place skin-down in cold oven-safe skillet. Heat to medium, render fat 8–10 min until golden.
- Flip duck, transfer pan to oven, cook 8 min (medium: 135°F). Rest 5 min.
- Pour off most fat. Sauté shallot 1 min, add cherries, broth, balsamic, honey. Reduce 3 min to glaze. Slice duck, serve with potatoes and cherry sauce.
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