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Duck a L'Orange

Duck a L'Orange

with Lemony Greens & Duck-Fat Roasted Potatoes

Gourmet
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Spoil yourself tonight with classic French cooking at its finest. The rich orange and apricot sauce glazes duck breast for a punch of sweet and savoury flavours that work stunningly. Complemented by crispy potatoes and tender broccolini, it’s time to whack on your fancy PJs and settle in for a gourmet delight.

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

potato

1 bunch

broccolini

3 clove

garlic

½ unit

orange

½ unit

lemon

1 bunch

thyme

1 packet

duck breast

1 packet

apricot sauce

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tsp

red wine vinegar

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3280 kJ
Fat50 g
of which saturates17.7 g
Carbohydrate53.4 g
of which sugars16.1 g
Protein29.6 g
Sodium546 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Trim the broccolini and halve lengthways. Finely chop the garlic (or use a garlic press). Zest the orange (see ingredients list) to get a pinch, then juice. Slice the lemon into wedges. Pick the thyme leaves and finely chop.

TIP: Cut the potato to size so it cooks in time!

2

Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and arrange in a single layer, then roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the duck breast on both sides with a pinch of salt and pepper. Place the duck, skin-side down, in the hot pan. Cook until the skin is crisp, 6-7 minutes, then turn and brown the flesh side for 1 minute. Transfer to the oven tray with the potato and pour the duck fat from the pan over the potato and duck. Roast until the duck is cooked through, 10-12 minutes. Transfer the duck to a plate to rest, 5 minutes. Toss the potato and roast for a further 5 minutes.

TIP: Duck fat can have a strong taste, feel free to leave it out if you're not a fan!

4

While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the broccolini with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice. Transfer to a bowl and cover to keep warm.

5

While the duck is resting, combine the apricot sauce, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat and stir through the butter.

6

Thinly slice the duck. Divide the duck-fat roasted potatoes, lemony greens and duck between plates. Spoon over the orange glaze.