original recipe from

Duck Breasts with Peppercorn Sauce
Black Truffle Mashed Potatoes & Zesty Roasted Asparagus

Feeling fancy? Treat yourself to this decadent, French-inspired feast. Duck breasts are seared until the skin is crispy and the meat is tender, then topped with a rich peppercorn demi-glace that comes together in just minutes. The sides are equally swoon-worthy: lemony roasted asparagus and creamy black truffle mashed potatoes. Prepare for the oohs and aahs from your lucky fellow diners (that is, if you feel like sharing…).

INGREDIENTS

SERVES: 2
12 ounce Yukon Gold Potatoes
1 unit Shallot
1 tablespoon Tricolored Peppercorns
1 unit Lemon
6 ounce Asparagus
2 tablespoon Sour Cream
2 tablespoon Black Truffle Butter
12 ounce Duck Breasts
1 unit Chicken Demi-Glace
2 tablespoon Olive Oil
1 tablespoon Butter
Salt
Pepper

Utensils:
• Plastic Bag
• Zester
• Medium Pot
• Potato Masher
• Strainer
• Large Pan
• Paper Towel
• Baking Sheet

DIRECTIONS

1. Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag; crush with a heavy-bottomed pan or rolling pin until coarsely ground.

2.  Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream and truffle butter, adding splashes of reserved potato cooking liquid as needed, until smooth. Season generously with salt and pepper.

3. While potatoes cook, pat duck* dry with paper towels; season all over with salt. Place skin sides down in a large pan. Cook over medium heat until skin is browned and crispy, 15-20 minutes, carefully pouring out fat as it renders. • Flip and cook to desired doneness, 3-5 minutes more. Turn off heat; transfer to a cutting board to rest. Wipe out pan. • TIP: Lower heat if duck begins to brown too quickly.

4. Once duck is flipped, toss asparagus on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on middle rack until lightly browned and tender, 10-12 minutes.

5. Meanwhile, heat a drizzle of olive oil in pan used for duck over medium-high heat. Add shallot and ¼ tsp crushed peppercorns; cook until browned and softened, 1-2 minutes. • Stir in demi-glace and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Stir in 1 TBSP plain butter. Turn off heat. • 4 SERVINGS: Use ½ tsp crushed peppercorns, 1/3 cup water, and 2 TBSP plain butter. • TIP: Taste and add more crushed peppercorns if desired.

6. Thinly slice duck crosswise; divide between plates and top with pan sauce. Serve potatoes and asparagus to the side. Top asparagus with lemon zest to taste and serve with lemon wedges on the side.

Allergens:
• Tree Nuts
• Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Thanks to HelloFresh for this amazing recipe

Original recipe link: Duck Breasts with Peppercorn Sauce