Roast Duck & Caramelised Onion Sauce

Name: Roast Duck & Caramelised Onion Sauce with Mashed Potato & Sautéed Baby Broccoli
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 1 Red Onion; 340 g Duck Breast; 1 packet Onion Chutney; 1 Baby Broccoli; 2 packet Potato; 1 drizzle olive oil; 20 g butter; 2 tbs milk; ¼ tsp salt; 3 tbs water

with Mashed Potato & Sautéed Baby Broccoli

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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:

Sulphites

•Milk

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

340 g

Duck Breast

1 packet

Onion Chutney

(Contains: Sulphites; )

Baby Broccoli

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

¼ tsp

salt

3 tbs

water

Nutrition Values

Calories681 kcal

Energy (kJ)2850 kJ

Fat63.8 g

of which saturates19.5 g

Carbohydrate27.4 g

of which sugars10.9 g

Dietary Fibre5.7 g

Protein29.6 g

Sodium515 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

•Large Non-Stick Pan

•Medium Saucepan

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below).
• Preheat oven to 240°C/220°C fan-forced.
• Bring a medium saucepan of lightly salted water
to the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 10-15 minutes. Drain, then return to the saucepan.
• Add the butter, milk and salt to potato, then mash until smooth. Cover to keep warm.

• Meanwhile, halve any thicker stalks of baby broccoli lengthways.
• Finely chop garlic.
• Thinly slice onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season duck breast on both sides with salt and pepper.
• Place duck, skin-side down, in the hot pan and cook until the skin is golden, 6-7 minutes.
• Turn duck and cook until browned, a further
2 minutes. Increase 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 duck is cooked through, 10-12 minutes.
• Transfer to a plate to rest, 5 minutes.

• While the duck is roasting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and onion, tossing, until softened, 4-5 minutes.
• Add 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 medium-high heat.
• Cook onion chutney, the water and a pinch of salt and pepper until slightly reduced, 1 minute. Remove from heat.

• Slice roasted duck.
• Divide mashed potato between plates. Top with roast duck and sautéed baby broccoli and onion.
• Spoon over caramelised onion chutney sauce to serve. Enjoy!