Cherry-Glazed Duck & Golden Potatoes
with Sautéed Cabbage & Lemony Green Beans
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
You’re going to want to set the mood for tonight because a cherry-sauced roast duck requires those extra special touches. If the fruity glaze isn’t enough already, the pop of colour from sautéed cabbage and zesty green beans will be enough to create an enchanting and delicious evening.
Ingredients
340 g
Duck Breast
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
1 packet
Green beans
2 packet
Potato
1 packet
Shredded Cabbage Mix
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, heat a large frying pan over medium heat (no need for oil). • Season duck breast on both sides and place, skin-side down, in hot pan. Cook until skin is crisp, 12 minutes. • Increase heat to high and turn to sear flesh on all sides until browned, 1 minute. • Transfer duck to a second lined oven tray and roast until cooked through, 10-12 minutes. • When duck is cooked, transfer to a plate and pour over cherry sauce. Rest for 5 minutes.
• While the duck is roasting, slice lemon into wedges. Trim green beans.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Remove pan from heat, then add a squeeze of lemon juice and a pinch of salt and pepper. • Transfer to a bowl, cover to keep warm and set aside.
• When potatoes have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Sauté shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar, a drizzle of white wine vinegar and a splash of water and cook until softened, 3-4 minutes. Season to taste.
• Slice roast duck. • Divide cherry-glazed duck between plates. • Serve with golden potatoes, sautéed cabbage and lemony green beans. Enjoy!
