Tag Archives: Blue Apron

Blue Apron’s Animal Welfare Policy

 

Inflation, covid-19, high prices at the grocery store – 2024 was not been an easy start for the food industry, food lovers or home cooks. At Blue Apron, we proudly navigate these challenges, without compromising on the quality of the ingredients in our box or our standards.

Throughout the past decade, we built a network of suppliers where we source approximately 80% of what goes into our meal kits directly from producers and farms. These relationships allow us to select ingredients that meet our standards, while maintaining a good value in the box along with the right variety of recipes to meet our customers’ needs. 

As we continue to select quality ingredients, we regularly review and assess our animal welfare and sourcing policies to make sure they are in line with industry standards. We made some updates and wanted to share what the next steps look like at Blue Apron. 

Animal Welfare – Core Principles 

Blue Apron continues to be committed to the humane treatment of animals raised for consumption and providing our customers with quality ingredients that they can feel good about.

In 2018, we adopted the Five Freedoms, a set of principles adopted by the World Organization for Animal Health and in 2024, we are moving towards adopting the Five Domains, created by Professor Emeritus D.J. Mellor (read more about this framework here). Both methodologies seek to ensure the physical and mental well-being of animals under human control, but some consider the Five Freedoms to focus on the absence (or freedom) from a negative state, whereas the Five Domains considers nutrition, environment, health, and behavior as governing inputs that result in a range of mental states from negative to positive: 

Five Freedoms 

Five Domains 

Freedom from hunger and thirst 

Nutrition — factors that involve the animal’s access to sufficient, balanced, varied, and clean food and water. 

Freedom from discomfort 

Environment — factors that enable comfort through temperature, substrate, space, air, odor, noise, and predictability. 

Freedom from pain, injury or disease 

Health — factors that enable good health through the absence of disease, injury, impairment with a good fitness level. 

Freedom to express normal behavior 

Behavior — factors that provide varied, novel, and engaging environmental challenges through sensory inputs, exploration, foraging, bonding, playing, retreating, and others. 

Freedom from fear or distress 

Mental state — the mental state of the animal should benefit from predominantly positive states, such as pleasure, comfort, or vitality while reducing negative states such as fear, frustration, hunger, pain, or boredom.

Where We Stand Today and Looking Forward

Growth Promoters and Antibiotics 

All of our beef, poultry, and pork comes from animals not treated with added hormones or sub-therapeutic antibiotics, and we prioritize the purchase of Certified Humane Raised and Handled® pasture raised eggs. All animals raised for meat are fed vegetarian diets free from animal byproducts, except our chickens and the laying hens producing our shell eggs — some of the broiler chickens are receiving a fortified feed and our shell eggs come from pasture-raised hens who eat plenty of bugs and grubs. 

Cattle (Beef)

All of our beef comes from cattle that spend at minimum 80% of their life span on pasture and over 10% is Global Animal Partnership (GAP) 4 certified*. By 2025, our goal is to have 100% of our beef come from Certified Humane Raised and Handled® or GAP 4 certified cattle.

Pigs (Pork)

All of our pork comes from pigs raised in group housing systems or in systems that do not use gestation crates. By 2025, our goal is to have 100% Certified Humane Raised and Handled® or GAP 4 certified pork.

Dairy

All of our dairy and cheese comes from dairy cows that have not received rBST and all dairy cows must be fed a strictly vegetarian diet free from animal byproducts.

Broiler Chickens

In 2020, Blue Apron signed on to the Better Chicken Commitment (BCC), a set of science-based standards for chicken welfare across the food industry agreed upon by leading animal welfare organizations. Blue Apron aligned with Version 2 and are making adjustments to our supply chain to assist us in achieving our goals. Below outlines our journey and our roadmap:

BCC Standard

2021

results

2022

results

2023 

results

2024 

goal

2025 

goal

2026

goal

Maximum Stocking Density of 6 lbs./ sq. ft.

95%

Please note that Blue Apron’s Sustainability Policy reports on an average stocking density. 5% of our purchases were over 6.0 lbs./sq. ft. but holistically over the course of the year we came in under 6.0 lbs./sq. ft.

95%

Please note that Blue Apron’s Sustainability Policy reports on an average stocking density. 5% of our purchases were over 6.0 lbs./sq. ft. but holistically over the course of the year we came in under 6.0 lbs./sq. ft.

75%

100%

100%

100%

Standards for Lighting

38%

40%

75%

100%

100%

100%

Standards for Litter

0%

We meet all the litter standards except a soiled feather check. 

0%

We meet the litter

standards except a

soiled feather and

litter assessment.

100%

100%

100%

100%

Environmental Enrichments

0%

0%

100%

100%

100%

100%

CAS – a multi-step controlled-atmosphere processing system that induces an irreversible stun

0%

0%

0%

25%

50%

100%

Higher Welfare Breeds 

0%

0%

0%

25%

50%

100%

3rd Party Audited

100%

Third party audited by USDA Process Verified Program and Merieux NutriSciences Certification, LLC.

100%

Third party audited by USDA Process Verified Program and Merieux NutriSciences Certification, LLC.

                  100%

Third party audited by USDA Process Verified Program and Merieux NutriSciences Certification, LLC.

100%

100%

100%

Laying Hens (Shell Eggs)

We prioritize the purchase of shell eggs from laying hens that are Certified Humane Raised & Handled ® pasture-raised.

Seafood

We seek to source fish and seafood rated either ‘Best Choice’ or ‘Good Alternative’ by the Monterey Bay Aquarium Seafood Watch at the time of its onboarding or that have recognized sustainability certifications (e.g. Marine Stewardship Council, Aquaculture Stewardship Council, Best Aquaculture Practices). In some instances we will consider smaller fisheries who are involved in fishery improvement projects (FIPs).

For information about our fish and seafood sustainability program, please see our public profile at The Ocean Disclosure Project. 

Our Commitment to Transparency and Accountability

Our commitment to animal welfare guides the sourcing decisions we make for all meat and poultry products in our supply chain. This commitment is shared across our organization, with oversight from our Senior Vice President of Procurement and Supply Chain and Protein Category Directors and Managers, and its implementation is the responsibility of our Head of Sustainability and Social Impact, Vice President of Food Safety & Quality, and Director of Regulatory Affairs.

In 2022, we launched a Responsible Sourcing Council and we continue to maintain processes to ensure that all of our meat, poultry and egg suppliers live up to the standards described above and are committed to providing our customers with transparent information. We look forward to providing updates on our work, including specific progress toward implementing our goals, in the future

The Best Chef’s Knife to Hone Your Cutting Skills

When it comes to cooking, one of the most important tools you can have in your kitchen is a high-quality chef’s knife. That’s why we’re excited to showcase our handmade Japanese chef’s knife from Korin, available on Blue Apron’s Market.

The Togiharu Chef’s Knife

Located in downtown Manhattan, Korin is home to the most extensive collection of Japanese chef’s knives in the world, including their own collection called Togiharu, named after the master Japanese craftsman who mentored Korin’s founder. Our culinary team worked closely with the makers of Togiharu to create this one-of-a-kind product for Blue Apron.

The Togiharu Chef's Knife for Blue Apron from Korin

Skilled artisans meticulously handcraft each knife using traditional Japanese techniques that have been passed down for generations. The result is an elegant and lightweight knife designed to deliver exceptional performance for many meals to come. Whether you’re a beginner cook or an experienced chef, this all-purpose knife will become a staple in your kitchen arsenal.

Making Precise Cuts For Your Blue Apron Meal

The sharp blade makes slicing and dicing a breeze, while the ergonomic handle made from eco-friendly composite wood provides a comfortable grip. I used our all-purpose chef’s knife to cook my Blue Apron meal of the week, the Pesto Chickpea Grain Bowl. This dish incorporates a range of fresh ingredients that require precise chopping and slicing.

Chopped tomatoes with the Togiharu chef's knife.

The skilled craftsmen hone the high-quality steel blade of the Togiharu knife to achieve a razor-sharp edge. This allows you to make precise cuts on the zucchini, grape tomatoes, and garlic, ensuring even flavor distribution. Typically, I use my serrated knife for cutting tomatoes, but the sharp edge of this knife outperformed my serrated blade.

After you have prepped your ingredients, you can begin assembling your pesto chickpea grain bowls. Layer the farro, chickpeas, marinated tomatoes, and mozzarella and finish it off with a generous dollop of pesto. You’ll be amazed at how easy it is to make this dish using the hand-forged Japanese chef’s knife.

The Blue Apron Pesto Chickpea Grain Bowl cut with precision using the Togiharu chef's knife.

Don’t take it just from me, this knife is a favorite for our customers. A Blue Apron customer since 2020 says:

“The versatility of this knife makes it a perfect staple for any kitchen. I’ve enjoyed using it so much that I bought it for every member of my family.”

A functional gift for yourself or the home chef in your life, the Togiharu chef’s knife from Korin is a cut above the rest. Buy your own on the Blue Apron Marketplace.

How to Make a DIY Mimosa Bar

diy mimosa bar for brunch

Mimosas are synonymous with brunch. Whether or not you feel like having an alcoholic beverage, a little sparkling juice is always a good idea. Creating a DIY mimosa bar is an easy and fun way to let your guests customize their drinks and get creative with their own combinations.

Tips for your DIY mimosa bar

Go beyond orange juice

Provide an assortment of juices in carafes so that guests can mix and match flavors. Orange juice is the classic choice. Grapefruit juice provides a tangier flavor profile. You can also try tropical pineapple juice, sweet peach juice, or pomegranate juice.

Add some bubbles

Provide sparkling wine, sparkling water, and some liqueurs or flavored syrups. Guests can choose if they’re craving a brunch cocktail or a refreshing mocktail. 

Add flair with fancy ice

Prepare fancy ice cubes before the big day. Freeze mint leaves and raspberries with water in an ice cube tray for a beautiful, memorable addition to your drink. You can also freeze whole cubes of juice. These will look festive and will create a flavor-changing drink that evolves as the ice melts. 

How to serve your DIY Mimosa bar

Set up a self-serve drinks station on the counter or on a side table. Guests will feel comfortable getting up to refill their glasses whenever they please. Once everything is in place, it’s time for your guests to get creative! Encourage them to mix and match different juices with sparkling wine, soda water, or liqueurs. Each guest will be able to find their perfect combination.

Wondering what to serve alongside your mimosa bar? The Blue Apron Brunch box is here to bring a restaurant-quality meal to your table this spring. Skip the reservation and enjoy easy recipes that satisfy every craving. This limited-time box is available now.

brunch menu
Blue Apron Brunch Box, $119.99

Have a Restaurant-Quality Brunch with Blue Apron

Discover a better way to brunch. The Blue Apron Brunch box is here to bring a restaurant-quality meal to your table this spring. Skip the reservation and enjoy easy recipes that satisfy every craving. This limited-time box is perfect for celebrating spring holidays or just a weekend together. Let your oven do most of the work with these crowd-pleasing recipes. 

What's on the menu?

Avocado Toast
& Maple Candied Bacon

Asparagus Quiche, Romesco Aioli & Marinated Artichokes

Our avocado toast gets a lift from bright radishes and chives. The spiced, candied bacon is sweet, savory, and smoky all at once. 

This cheesy quiche is easy to prepare at home with a pre-made crust. Add nutty romesco aioli or tangy marinated artichokes for a little extra kick.

Overnight French Toast Bake with Blueberries & Lemon Curd

Our French toast bake is the perfect dish for anyone with a sweet tooth—it’s packed with blueberries and drizzled with lemon curd for a tangy kick. This dish is assembled in advance; letting it rest overnight gives the challah buns time to soak up flavor and makes preparation easy on the big day. 

Available to ship starting April 3 through Mother’s Day or while supplies last, the Brunch Box can be ordered as part of a subscription through Blue Apron’s website and mobile app, and without a subscription on the Blue Apron Market, Amazon.com, and Walmart.com.

Irish-Inspired Recipes for St. Patrick’s Day

Everyone is Irish on St. Patrick’s day! No matter your connection to the Emerald Isle, the holiday is a perfect time to celebrate the rustic comfort of Irish food and drink. Try one of our favorite recipes, paired with the perfect Irish whiskey, to create a delicious St. Patrick’s day dinner for family or friends. These dishes are inspired by Irish classics, like corned beef and stew, and updated with a gourmet touch.

Irish Recipes

Corned Beef-Spiced Flank Steaks with Braised Cabbage & Buttered Red Potatoes

corned beef and cabbage

We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices.

Pairing: Try pairing with an Irish Whiskey like Green Spot.

NOSE

Fresh aromatic oils and spices with orchard fruits and barley on a background of toasted wood.

TASTE

Full spicy body. A hint of cloves along with the fruity sweetness of green apples, rounded off with toasted oak.

FINISH

Lingering flavors of spices and barley.

Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.

Beef Stew & Cheesy Mashed Potatoes with Carrots & Thyme

beef stew

Beat cold weather by filling your bowl with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs. 

For an Irish Whiskey pairing, try the Jameson Black Barrel with our beef or lamb stew.

NOSE:

Time spent maturing in select charred bourbon barrels leads to intensified aromas of butterscotch, fudge, and creamy toffee.

TASTE

Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.

FINISH

Enjoy the richness and intensity of toasted wood and vanilla.

Shepherd’s Pie with Green Beans & Mushrooms

shepards pie

Shepherd’s pie is a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds.

Beef & Mushroom Stew with Roasted Potatoes

irish beef stew

This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.

Pair shepherd’s pie or beef stew with the Redbreast 12 Year Old Single Pot Still Irish whiskey.

irish whisky

NOSE

A complex spicy and fruity aroma with toasted wood notes evident.

TASTE

Full flavoured and complex; silky smooth with a harmonious balance of spicy, fruity, sherry and toasted notes.

FINISH

Satisfyingly long, the complex flavours linger on the palate.

Find more recipes like these in the Blue Apron Cookbook.

Plating Tips from the Blue Apron Test Kitchen

We eat with our eyes first, right? There’s no need to get out the edible flowers and tweezers for a weeknight family dinner, but if you want to make a meal feel extra special, or you’re planning to take a picture, you can use a few simple tips to create a beautiful plate. These are some of the plating tips our chefs use at home.

plating tips for grain bowls
A bright bowl adds a pop of color

Choose the right plate 

Before you start arranging food, you have to choose your dinnerware. Dinner plates can range in size from 8.75 to 12 inches in diameter. In some cases, your plate might be bigger than your stomach. Choosing a smaller option can keep your plate from feeling empty. If your dinner plates are too big, try plating on a salad plate. 

Use matte plates 

This plating tip is especially important if you’re planning on photographing your food. High-shine plates can reflect light and cause glare, or, even worse, capture your own reflection. 

plating tips for pizza
Cut slices so that your dish looks ready to eat

Think about volume too 

It’s not just about the surface area of the plate, consider the height of your food too. Add visual interest by piling lettuce high or stacking a few roasted vegetables on top of each other. 

Go for a garnish 

A sprinkle of fresh herbs can add a splash of color to stews, roasted meats, or pasta dishes. For soups or breads, a drizzle of olive oil can add a beautiful sheen. Garnishes can be creative! Nuts, thinly sliced vegetables, and seeds can all add to your plate. Just make sure that the garnishes you choose are edible. 

Use garnishes to add contrasting colors

Embrace imperfection

Don’t forget: dinner is there to be eaten. If you’re photographing a serving dish, try taking a scoop out or leaving some sauce splatters on the side of the dish. This will make your photos feel relatable and authentic.

Want to try these plating tips at home? Get started with your next Blue Apron delivery.

A Guide to Crème Anglaise

crème anglaise dipping sauce
Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce

French desserts are subtle. Instead of an explosion of sugar and sprinkles, French desserts are often based on delicate rich flavors like butter, cream, and the classic French custard: crème anglaise.

What is crème anglaise?

This saucy custard is a classic element of French pastries. It’s made from a mixture of sugar, egg yolks, and hot milk. This richly-flavored pudding has a thin texture that makes it perfect for dipping or drizzling. It can be flavored with vanilla beans, chocolate, or any flavoring extract that you choose. 

How to use crème anglaise

In our Fireside Feast box, we used chocolate peppermint crème anglaise to create a luxurious dipping sauce for biscotti. For an even simpler use, try pouring it over freshly-cut strawberries or drizzling it over cakes or pies. This thin custard is also the base of a classic French dessert: Crème brûlée. 

How to make crème anglaise

Eggs, sugar, and milk are whisked over heat until the egg cooks and thickens the custard. Traditionally this dish is made without cornstarch, but some modern recipes may use cornstarch as a shortcut to ensure that the mixture thickens properly. After the mixture has been heated, it should be covered and chilled in an ice bath or in the refrigerator. Covering the custard helps prevent a skin from forming, and chilling thickens the sauce even further. 

Try it at home

Blue Apron’s Fireside Feast makes preparing dessert easy. Our recipe for chocolate chip & almond biscotti with peppermint-chocolate dipping sauce uses pre-made crème anglaise to deliver a rich, indulgent dipping sauce that comes together in just a few minutes. Read about social media manager’s first-hand experience making the fireside feast here, and order a box of your own through your account page or the Blue Apron Market.

How to Use Leftover Blue Apron Spice Blends

If you’re a Blue Apron customer, you might be familiar with this instruction “use up to half of the spice blend, you will have extra.” Our pre-portioned spice blends often include more than you need for a recipe. Don’t toss the rest! Consider this perfectly balanced blend of flavors our little gift to you. Use your leftover Blue Apron spice blends to add flavor to your next home-cooked meal. 

pork roast with leftover weeknight hero spice blends
Pork roast featuring the Weeknight Hero spice blend

Tips for using leftover Blue Apron spice blends

Rub them on proteins 

Any of our custom spice blends will work well as a rub on proteins like chicken, pork loin, or fish. Try using any leftover Weeknight Hero spice blend on chicken thighs. Just coat your protein with the spice blend, season with salt, and then cook as directed by your recipe. 

Recipe ideas

Tuscan-style pork chops, featuring the Tuscan spice blend

Sheet Pan BBQ Pork, featuring the BBQ spice blend

Seared Chicken Breasts, featuring the Weeknight Hero spice blend

Mix them into grain bowls 

leftover Mexican spice blends
Mexican Grain Bowl
with Barley, Salsa Macha & Lime Mayo

Stir leftover spice blends into rice, farro, or fregola sarda to create a flavorful base for a grain bowl. After your grains are flavored, top them off with roasted vegetables, proteins, or toasted nuts. Use whatever is in your pantry!

Harissa-Honey Tofu Bowl, featuring the Za’atar spice blend  

Summer Fregola Sarda Pasta, featuring the Tuscan spice blend

BBQ Chickpea & Corn Grain Bowls, featuring the Smoky spice blend

Give it a quick search 

Take advantage of the catalog of Blue Apron recipes available online. Search for your spice blend in the cookbook, or just use a search engine to look up the name of your spice blend + Blue Apron recipe. The search results will show you past recipes that feature our blends, and you can use your leftover Blue Apron spice blend to recreate any of our recipes at home. 

Hooked on our spice blends? You can order individual jars of them for your very own home on the Blue Apron Market.

Cooking the Fireside Feast

fireside feast menu

My mission: discover first-hand if one woman can prepare a grand French dinner in a small kitchen with only a cat to guide her. To find out, I armed myself with the Blue Apron Fireside Feast box, the biggest pan I could find, and the sharpest chef’s knife in my possession. With all of my tools at the ready, I set out to make duck cassoulet, garlic bread, and biscotti.  

Unpacking

All the cooking instructions were packed up like a case file, which made me feel especially prepared for the assignment I was taking on: cooking the Fireside Feast by myself. The ingredients all looked really nice, and I received the biggest bag of kale I’ve ever seen. 

I was particularly excited about making these dishes because there were a few ingredients that I’ve never worked with before, like duck (sous vide or otherwise). Having duck that was mostly cooked for me already was a nice way to enter the waters. The box also came with creme anglaise, and I’m still not totally sure what it is, but I do know that it is delicious.

Cooking

The first preparation step was the most daunting. Before getting started, I cleaned my entire kitchen and cleared as much counter space as possible in my tiny Brooklyn apartment. I made the feast by myself under the supervision of my cat Susan, and with all the steps broken out clearly, it felt very manageable. I’m made to make this all in one day. A little glass of wine and some podcasts (shout out to Normal Gossip) were the perfect company.

I started out by making the biscotti since the recipe card says they can be cooked ahead of time. The most difficult part of this recipe was not eating the biscotti after its first bake, because at that point they’re just like a big, hot chocolate chip cookie. (I failed at this and did, in fact, eat a half-done biscotti.)

After the biscotti were fully baked I started out on the cassoulet. Cooking the duck was an incredibly easy and fulfilling process: none of the fuss of sous vide-ing and making sure it’s fully cooked, and all of the joy of making a perfectly crispy skin. Once that was done, I got started on the beans and kale. The hardest part there was finding a cast iron big enough to fit roughly 8 cups of kale, but thankfully that cooked down pretty quickly. Then the final step was to finish in the oven to let all those flavors get to know each other.

Dinner time

If you have a fancy serving vessel, this would be the time to break it out! My partner and I are getting married later this year, so we’ll have to wait and see if anyone gets us one off the registry. I did bust out our cat wearing glasses plate for the garlic bread. We’re a garlic bread household first and foremost, so this dish deserved some special treatment. Having 2 loaves for ourselves made this a huge exercise in self-discipline, but we managed to stop ourselves after having 3 slices each (small victories).

 

As for the cassoulet, I have personally never had more delicious beans in my life. The sous vide pork belly brings so much fattiness and richness to them, plus they get imbued with the duck flavor from having it cooked on top of them. The duck itself is decadent and abundant. A duck leg per person is more than enough. With the beans, garlic bread, and salad we ended up splitting one between the two of us.

 

I had big plans for my friends to come over to share the feast, but unfortunately, covid got in the way, so instead I ended up putting some “Get Well Soon” cassoulet in to-go boxes. They were a huge hit!

 

The biscotti and peppermint chocolate dip are a perfect grand finale. I recommend individual dipping bowls for each person and having no shame taking a sip of the remaining chocolate dip.

Overall,  this was an incredibly satisfying meal, and not too difficult to make. The partially cooked ingredients made this elaborate dinner possible, even with a limited cooking space. Make sure you set aside a good chunk of time, clean as you go, take bites to treat yourself along the way, and enjoy!

fireside feast menu

Try the Fireside Feast for yourself! Order your meal of duck cassoulet, garlic bread, salad, biscotti, and peppermint-chocolate dipping sauce without a subscription on the Blue Apron Market. Serves 4-6, $159.99

BUY NOW

This post was contributed by Paige Snider. Paige is a social media manager, tinned fish aficionado, and mentor to two live-in hairless cats.

A Guide to Duck Confit

cassoulet with duck confit

Attention fans of big cooking projects: making duck confit is the perfect way to bust out of your poultry rut. Duck is widely available in US supermarkets, but it’s a far less common addition to the dinner table than its feathery counterpart, the chicken. If you’re looking to master a new skill, read on to learn all about this traditional method for preparing duck. 

What is duck confit? 

Duck confit is duck that has been slow cooked in fat. The term confited can be used to refer to anything that has been slow cooked in liquid and some type of oil. The fat serves an important purpose here. This technique was originally invented as a way to preserve foods. Once something has been confited, it emerges from the oven fully-cooked and submerged under a layer of fat liquid fat. As it cools, this top layer hardens and forms a seal, shutting out any oxygen. As long as it isn’t exposed to oxygen, the duck can be stored for months in a cool place. In addition to duck, you can confit turkey legs, garlic, or even fruits and vegetables. 

How long does it take to make duck confit?

Making confit is a lengthy process! The duck needs to cure overnight, cook for 4-6 hours, and cool. In total, the process takes about 30 hours before you’ve even started making your finished dish. In a restaurant, confit duck legs are prepared in advance, stored in their fat, and seared before serving. This is the same technique that Blue Apron’s Fireside Feast uses. Each kit includes premade duck legs that are ready to be finished. 

Watch chef John Adler demonstrate how to make duck confit from scratch 

How should you serve duck confit? 

The meat is fully-cooked once the confit is finished, but that doesn’t mean it’s ready to eat. The slow-poached duck will be tender and flavorful, but the skin will still be soft. Searing your duck legs before serving will transform the skin from thick and rubbery to shatteringly crispy and delicious. 

For a classic duck dish, try making a French cassoulet. Cassoulet is a slow-cooked stew that traditionally includes beans and several types of meat. The version found in the Blue Apron Fireside Feast is made with white beans, kale, and pork belly. The premade demi-glace and pork belly deliver slow-cooked flavor without the time in the kitchen. Top your cassoulet off with crispy duck legs and you’ll have a meal rich enough to warm up even the frostiest winter nights. 

To try our Duck Confit Cassoulet with Pork Belly, Beans & Thyme Breadcrumbs, order your Fireside Feast box here.

Warm Up with Blue Apron’s Fireside Feast

fireside feast menu

Fight off the chill of winter with a rich, warming meal. Blue Apron’s Fireside Feast menu was inspired by classic French cuisine and cozy winter vibes. After just a few bites, you’ll feel like you’re sitting in a cozy chalet after a full day on the slopes. This hearty dinner will warm you from the inside out. 

The Fireside Feast Menu 

Duck Confit Cassoulet with Pork Belly, Beans, & Thyme Breadcrumbs

With the help of pre-prepared duck confit and pork belly, this cassoulet comes together quickly but tastes like you spent a whole day in the kitchen.

 

Parmesan & Garlic-Herb Bread

Dip, pass, and share this flavorful side. 

Orange & Pistachio Salad with Dijon Vinaigrette

Contrast the rich flavor of cassoulet with a light, bright winter salad.

Chocolate Chip & Almond Biscotti with Peppermint-Chocolate Dipping Sauce

The decadent chocolate dipping sauce, made with peppermint creme anglaise, is the star of this dish. Try providing each guest with a small bowl or individual ramekin of sauce so they can dip the biscotti at their discretion.

Looking for the perfect pairing? “Winter whites” are just as delicious as a glass of warming red wine. For a meal this decadent, we recommend pairing it with a white (or even rosé). Its light and tart flavors won’t compete with the meal for attention. Browse our winter wine bundles on the market.

Champaign_Fireside-Box_Marketing_5413_select

The Blue Apron Fireside box will be available from January 2 through February. Place your order as part of a subscription through Blue Apron’s website and mobile app, or without a subscription on the Blue Apron Market, Walmart.com and Amazon.com.

Want to spruce up your table? Print a specially designed menu for your guests here.

What Went Wrong with My Thanksgiving Turkey?

Most of us only make a whole turkey once a year. Cooking an extra-large bird isn’t the easiest kitchen task, and we don’t get a lot of practice! If you’re in charge of the main dish this Thanksgiving, a little preparation can help you pull it off perfectly. These are some of the most common problems with Thanksgiving turkey and how to avoid them 

perfectly cooked thanksgiving turkey

Why is my turkey dry?

This is the most common complaint when it comes to Thanksgiving turkey. If your turkey is dry, it means that the outer portion has overcooked. The size of the bird is what makes this a challenge. It can be difficult to achieve food safe temperatures at the center of the meat before the exterior dries out.

How to prevent it 

Keep your turkey moist by cooking it evenly. Let the turkey sit out of the refrigerator for about an hour before roasting. If you put a cold turkey into the oven it will take longer to cook. The heat works its way from the outside in, and the longer oven time will mean that the exterior has more time to dry out.

How to fix it

If you’re set on a whole turkey, just slather on the gravy! If the turkey is too dry to be enjoyable, dry dicing it up and serve turkey pot pie instead. The moist filling will disguise the dry turkey. 

roasted thanksgiving turkey

Why is my turkey bland?

If your Thanksgiving turkey is bland, it has probably been under-seasoned. Turkeys are big, and it takes a lot of salt and pepper to flavor the entire bird. 

How to prevent it 

Before cooking, season the entire turkey thoroughly with salt and pepper. This can be done the night before Thanksgiving. An overnight brown allows time for the flavors to penetrate deep into the meat. 

How to fix it

Once the turkey is cooked, there’s not much that can be done to correct the seasoning. Yet again, it’s gravy to the rescue. 

My turkey doesn’t have crispy skin 

This is a bummer, but not a disaster. Turkeys are large, and the ratio of meat to skin means that most pieces only include a small strip anyway. 

How to fix it

If you notice this problem before the turkey is completely done, you can turn the heat of the oven way up for the final few minutes. A blast of heat from a 450ºF oven might be enough to crisp up the skin before serving. If your turkey is done but the skin is rubbery and inedible, just take it off of the breast after carving. 

How to prevent it 

Water is the enemy of browning. Before your turkey goes in the oven, make sure that the skin is as dry as possible by patting the entire bird with paper towels. Rubbing the turkey with olive oil or butter before roasting will encourage browning. You can also baste the turkey with fat while it’s in the oven. 

My turkey exploded 

It can happen! If you fry a damp or partially frozen turkey, it can explode. The temperature of frying oil is around 350ºF, well above the boiling point of water. When water droplets or ice fragments are introduced to hot oil, they instantly expand and turn into steam. This rapid transformation generates pressure that can tear the bird apart, sending hot oil flying in the process. 

How to prevent it 

If you’re frying a turkey, be sure to thaw it for at least three days in the refrigerator. Dry the entire bird (including the cavity) thoroughly before setting it in the oil. For safety, stand as far away from the pot as possible when lowering the bird in. Oil can splash out of the pot if even a tiny bit of water remains. 

How to fix it 

There’s no coming back from this—order a pizza.

Looking for a delicious Thanksgiving meal that’s easy to prepare? Try one of Blue Apron’s holiday offerings and get everything you need delivered to your door. Once the holiday is over, try some of our favorite recipes with Thanksgiving leftovers.