Lingonberry-Glazed Duck with Potato Pancakes and Watercress-Fennel Salad

Serves 2 • Time: 1 hour

In a special collaboration with one of our favorite meal delivery services, HelloFresh’s expert chef Freida created an incredible duck breast recipe featuring Hafi’s lingonberry preserves from the Sweden Box! HelloFresh is all about convenience, but we especially love their service because, like us, they take your taste buds on a trip across the globe without ever leaving your kitchen. Every month, they feature 10 to 12 different types of cuisines in their boxes, allowing you to “try the world” from the comfort of your dinner table. If you still need to to get your Sweden Box, click here to subscribe and use promo code FRESH20 at checkout to get $20 off your first box. Thrilled by the idea that you could get fresh, wholesome ingredients delivered to your door with amazing recipes like this one? Visit today and sign up with $35 off your first box!

Lingonberry Duck
© The Frynamic Duo


For the potato pancakes:

  • 1 lb. russet potatoes, peeled and grated
  • ½ small yellow onion, peeled and finely chopped
  • 1 Tbsp. flour
  • ½ tsp. fresh thyme, roughly chopped
  • Kosher salt and freshly ground black pepper
  • Neutral oil, for frying

For the duck:

  • 2 skin-on duck breasts
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. neutral oil
  • 1 large shallot, thinly sliced
  • ½ tsp. fresh thyme, roughly chopped
  • 2 Tbsp. balsamic vinegar, preferably aged
  • 2 Tbsp. Hafi lingonberry preserves
  • ½ tsp. honey (optional)

For the watercress:

  • 2 oz. watercress
  • 1 cup fennel, cored and thinly sliced or shaved on a mandoline
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice
  • Kosher salt and freshly ground black pepper


1. Make the potato pancakes: Preheat the oven to 200°F. In a medium-sized bowl, combine the potatoes, onion, flour, and thyme. Season with salt and pepper and toss to evenly distribute. Transfer the mixture to a clean paper towel and squeeze over the sink to remove the excess moisture.

2. Pour ¼-inch of neutral oil into a large frying pan and heat over medium-high heat. Using your hands, shape the potato mixture into 2-inch patties. Working in batches, carefully place the patties into the hot oil and cook until deeply golden brown, lowering the heat if necessary, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain and season with additional salt and pepper. Keep warm in the oven.

3. Cook the duck: Using a paring knife, score the duck skin in a crosshatch pattern, making sure to keep the meat below the skin intact. Season all sides with salt and pepper.

4. In a large pan over medium-high heat, heat the oil. Carefully place the duck in the pan skin-side down, reduce the heat to medium-low, and cook, spooning off the rendered fat, until the skin is golden brown and the fat is fully rendered, 10 to 12 minutes. Flip the duck breasts and cook the other side for 2 to 3 minutes, then remove from the heat and set aside.

5. Discard all but a thin layer of fat from the pan. Add the shallot and thyme and cook until lightly caramelized, 4 to 5 minutes. Remove the pan from the heat, add the balsamic vinegar, and allow the mixture to reduce by half. Stir in the lingonberry preserves and 1 tablespoon water. Taste and add the honey, if necessary, then season with salt and pepper.

6. Transfer the duck breasts back to pan and return to medium-low heat. Flip the duck over to coat it with the glaze on all sides. Remove the pan from the heat.

7. Prepare the salad: In a large serving bowl, toss the watercress and fennel with the olive oil and lemon juice. Season with salt and pepper.

8. To serve, thinly slice the duck and serve with the potato pancakes, salad, and any remaining glaze.

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