Roast Duck & Caramelised Onion Sauce
with Truffle Mashed Potato & Sautéed Greens
- Sulphites
- Walnut
- Milk
- Gluten
- Eggs
- Soy
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
- May contain traces of allergens
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.
Ingredients
340 g
Duck Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Baby Broccoli
2 packet
Potato
2
Garlic
1 packet
Green beans
1 packet
Truffle Oil
(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat)
1 packet
Walnuts
(Contains: Walnut; )
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, truffle oil, 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. • Trim green beans.
• 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 green beans 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 and garnish with walnuts to serve. Enjoy!
