Roast Duck & Caramelised Onion Sauce
with Mashed Potato & Sautéed Baby Broccoli
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.
We’ve replaced the baby broccoli in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
340 g
Duck Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Broccoli
2 packet
Potato
2
Garlic
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
Utensils
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, chop broccoli (see ingredients),
including stalk, into small florets.
• 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 tbsp of duck fat from the pan. Roast until duck
is cooked through, 10-12 minutes.
• Transfer to a plate to rest.
• While the duck is roasting, wipe out the frying
pan, then return to medium-high heat with a
drizzle of olive oil. Cook 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 broccoli and onion.
• Spoon over caramelised onion sauce to
serve. Enjoy!
