This Hello Fresh recipe box was a Christmas special, and well worth it, I think. Every part of it was delicious; even the broccolini, which I don't normally go for (too bitter), had a nice sweetness to it. (Based on the packaging, it's a different cultivar.)

It has a lot of moving parts, but no one part is particularly difficult, it's just tricky to get them to all finish at the same time (I didn't manage it).

Crispy Cherry Duck with Broccolini & Chive Potatoes

Hello Fresh

Ingredients

• 4 skin-on duck breasts
• 1 kg russet potatoes, cubed
  
• 1 large shallot, finely chopped
  
• 120mL cherry jam
• 1 bunch chives, finely chopped
  
• 700g sweet broccolini, trimmed and halved
  
• 60mL milk
• 60mL (4 tbsp) butter
  

Directions

1. Score the skin side of the duck in a grid pattern. Season with salt and pepper.
2. Place duck, skin side down, in a large, cold, non-stick pan. Heat over medium heat and and sear until crispy, 10-12 minutes.
3. Flip duck and sear other side for 2-3 minutes.
4. When duck is finished searing, transfer to baking sheet, reserving pan and fat. Roast at 425°F, skin side up, until cooked through, 10-15 minutes.
   
5. While duck is searing, add potatoes, 10mL salt, and enough water to cover to a pot. Bring to a boil, then reduce heat to medium and simmer, covered, until fork-tender, 10-12 minutes
6. Drain potatoes and mash in butter, milk, chives, and salt and pepper to taste; set aside.
   
7. Return 15mL reserved duck fat to pan. Add 2 tbsp water and half the broccolini, cover, and steam over medium heat until fork-tender, 6-8 minutes.
8. Repeat step 6 with the rest of the broccolini. (If you have a very large pan you may be able to do the whole thing at once, but ours is quite large and it's still not large enough for that.)
9. Add 30mL of duck fat (supplementing with butter if your duck was not fatty enough) to the pan.
10. Once melted, add the shallots and cook, stirring often, until softened, 1-2 minutes.
11. Whisk in the jam and 160mL (⅔C) water. Cook, stirring often, until thickened, 3-5 minutes.
12. Once duck is cooked, slice thinly, drizzle with cherry sauce, and serve with potatoes and broccolini.