Provence-Style Duck Breast & Ratatouille
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Provence-Style Duck Breast & Ratatouille

Provence-Style Duck Breast & Ratatouille

with Roast Potatoes & Worcestershire Gravy

Ooh la la! Did you spot the crispy skin on that duck breast? Or the layers of tomato and courgette, lovingly arranged and baked in a deeply flavourful passata? What about the potatoes, baked to golden perfection? We don’t know how you’re still resisting, dig in!

Allergens:
fish
Gluten
Soy
Sulphites

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 Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

tomato

2

courgette

2 clove

garlic

2

potato

1 packet

passata

1 packet

duck breast

½

Onion

1 packet

Worcestershire sauce

(Contains fish, Gluten, Soy; )

1 sachet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 packet

Rocket leaves

Not included in your delivery

olive oil

½ cup

boiling water

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2993 kJ
Fat56.5 g
of which saturates13.8 g
Carbohydrate45.8 g
of which sugars17.9 g
Dietary Fibre9 g
Protein32.8 g
Sodium732 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 Dish
Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Slice tomato and courgette into 0.5cm-thick rounds. Thinly slice garlic. Cut potato into bite-sized chunks.

2
2

• Spoon passata evenly into the bottom of a baking dish with garlic slices. • Arrange sliced courgette and tomato, standing upright, on top of passata. Season with salt and pepper. Top with a good drizzle of olive oil. • Bake, until veggies are tender, 30-35 minutes.

TIP: Make sure to season the veggies in between the layers for extra flavour!

3
3

• Place potatoes on a lined oven tray. • Drizzle with olive oil, season generously with salt and pepper, and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

4
4

• 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, skin side up, and roast until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest for 5 minutes.

5
5

• Meanwhile, thinly slice onion (see ingredients). Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring occasionally, until softened, 5-6 minutes. • Reduce heat to medium. Add the Worcestershire sauce and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • In a medium heatproof bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and onion mixture, whisking, until smooth, 1 minute. • Meanwhile, in a second medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.

6
6

• Slice duck. • Divide Provence-style duck breast, ratatouille, roast potatoes and dressed rocket between serving plates. • Drizzle worcestershire gravy over duck to serve. Enjoy!