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Pan-Seared Duck & Caramelised Onion Sauce

Pan-Seared Duck & Caramelised Onion Sauce

with Potato Mash & Sautéed Baby Broccoli

Gourmet Plus
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Spice up your Sunday roast with decadent duck breast and all the trimmings: from the luxurious mash to the charred greens and a sweet and savoury caramelised onion sauce, everyone will want seconds.

Allergens:MilkSulphites

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

baby broccoli

1

onion

1 packet

duck breast

1 packet

onion chutney

(ContainsSulphites)

2 clove

garlic

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

3 tbs

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3071 kJ
Fat59.2 g
of which saturates18.6 g
Carbohydrate48.5 g
of which sugars20.4 g
Protein32.7 g
Sodium514 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

2

While the potato is cooking, slice the baby broccoli in half lengthways. Finely chop the garlic. Thinly slice the red onion.

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. 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 golden, 6-7 minutes. Turn the duck and cook until browned, a further 2 minutes. Increase the heat to high and sear on all sides for 1 minute. Transfer to a lined oven tray, then pour over 2 tbs of duck fat from the pan. Roast until the duck is cooked through, 10-12 minutes. Transfer the duck to a plate to rest, 5 minutes.

4

While the duck is roasting, wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and red onion until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.

5

Return the frying pan to a medium-high heat. Add the caramelised onion chutney, the water and a pinch of salt and pepper. Cook until slightly reduced, 1 minute. Remove from the heat.

6

Slice the pan-seared duck. Divide the mash between plates. Top with the duck and sautéed baby broccoli and red onion. Spoon over the caramelised onion sauce to serve.