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.
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
Baby 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
• 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 the 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 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 mash between plates.
• Top with duck and sautéed baby broccoli
and onion.
• Spoon over caramelised onion chutney sauce
to serve. Enjoy!
