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