Prime Roast Duck & Nam Chim Dressing

Name: Prime Roast Duck & Nam Chim Dressing with Baby Potatoes & Cucumber Ribbon Salad
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Baby Potatoes; 340 g Duck Breast; 1 sachet Coriander; 1 packet Green beans; 1 Cucumber; 1 Lemon; 2 Garlic; 1 Fresh Chilli; 1 packet Ponzu Sauce; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 tsp sugar; 1 tbs hot water

with Baby Potatoes & Cucumber Ribbon Salad

Get up to $175 off

If you’re looking for a bit of excitement at dinner time, look no further than this meal that pairs beautifully seared duck with all the best accompaniments - think zingy nam chim dressing, crispy baby potatoes and a refreshing cucumber ribbon and green bean salad. Simple, but oh-so-divine!

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Potatoes

340 g

Duck Breast

1 sachet

Coriander

1 packet

Green beans

Cucumber

Lemon

Garlic

Fresh Chilli

1 packet

Ponzu Sauce

(Contains: Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites. )

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 tsp

sugar

1 tbs

hot water

Nutrition Values

Calories670 kcal

Energy (kJ)2800 kJ

Fat55.4 g

of which saturates13.8 g

Carbohydrate37.9 g

of which sugars9.6 g

Dietary Fibre7.2 g

Protein30.5 g

Cholesterol0 mg

Sodium544 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
Halve baby potatoes.
Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
Roast until tender, 25-30 minutes.

Meanwhile, heat a large frying pan over medium heat. Season duck breast on both sides and place, skin-side down, in the hot pan.
Cook until the skin is crisp, 12 minutes.
Increase heat to high and turn to sear the flesh on all sides until browned, 1 minute.

Transfer to a second lined oven tray and roast until duck is cooked through, 10-12 minutes.
Transfer to a plate to rest for 5 minutes.

While duck is roasting, trim green beans. Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
Microwave green beans on high until just tender, 2-4 minutes. Drain green beans, then return to the bowl set aside to cool slightly.
Using a vegetable peeler, thinly slice cucumber into ribbons (stopping when you reach the seeds in the centre).
Slice lemon into wedges. Finely chop garlic, long red chilli (if using) and coriander (reserve some leaves for garnish).

In a small microwave-safe bowl, combine garlic, chilli and a drizzle of olive oil and microwave until fragrant, 10 second bursts.
To the bowl, add chopped coriander, ponzu sauce, the sugar, hot water and a generous squeeze of lemon juice. Stir until well combined. Set aside.
To the bowl with green beans, add cucumber, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Season to taste.

Thinly slice duck.
Divide seared duck breast, roasted baby potatoes and cucumber salad between plates.
Garnish duck with reserved coriander. Serve with nam chim dressing. Enjoy!