Pan-Seared Duck & Blueberry-Dijon Sauce with Crispy Duck Fat Potatoes & Corn

The most important part of this week's Premium recipe? Making sure you render enough fat off of your duck breasts! Cooking them on a lower heat allows the skin to crisp up beautifully, and bonus: you're left with a pan of rich duck fat that will add a savory depth to anything you decide to cook with it!

Pan-Seared Duck & Blueberry-Dijon Sauce with Crispy Duck Fat Potatoes & Corn, in boxes this week! #LetsBlueApron


WHY WE LOVE THIS DISH
Rich, savory duck breasts pair perfectly with a delicately fruity sauce like the one we’re making here with smooth dijon mustard and our blueberry bourbon spread.
TECHNIQUE TO HIGHLIGHT
After searing the duck, you’ll drain off ...

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