Roast Duck & Peppercorn Gravy
with Herb-Roasted Potatoes & Sautéed Almond Veggies
- Milk
- Gluten(Wheat)
- Almond
Pep up your roast duck with a peppercorn gravy and a side of thyme roasted potatoes. What roast duck dish is complete without some veggies, especially when there are roasted almonds scattered throughout. It’s a duck feast that everyone is going to love!
Ingredients
1 packet
duck breast
1 packet
parsley
2
potato
2 clove
garlic
½ bunch
baby broccoli
1
carrot
¼ tsp
Cracked Black Pepper
1 sachet
Gravy Granules
(Contains: Gluten(Wheat); )
1 packet
roasted almonds
(Contains: Almond; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • 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, then turn to sear the flesh on all sides until browned, 1 minute. • Transfer duck to a lined oven tray and roast, skin-side up, until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest for 5 minutes.
• Meanwhile, finely chop parsley. • Cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • When potatoes are done, sprinkle over parsley and toss on the tray.
• Meanwhile, boil the kettle. • Finely chop garlic. • Halve any thick baby broccoli (see ingredients) stalks lengthways. • Thinly slice carrot into sticks. • Wipe out the frying pan, then return to medium-high heat. Cook the cracked black pepper until fragrant, 30 seconds. Transfer to a medium heatproof bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and carrot until tender, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1 minute. • Remove from the heat and season with salt and pepper.
• To the bowl of peppercorns, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth and thickened, 1 minute. Season to taste.
• Slice the roast duck. • Divide herb-roasted potatoes, sautéed veggies and duck between plates. • Sprinkle roasted almonds over veggies and spoon over peppercorn gravy to serve. Enjoy!
