Roast Duck & Peppered Red Wine Jus

Name: Roast Duck & Peppered Red Wine Jus with Thyme-Roasted Potatoes & Sautéed Almond Veggies
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 340 g Duck Breast; 1 packet Slivered Almonds; 1 sachet Gravy Granules; 1 sachet Thyme; 1 Baby Broccoli; 2 packet Potato; 1 Carrot; 2 Garlic

with Thyme-Roasted Potatoes & Sautéed Almond Veggies

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Pep up your roast duck with a peppery red wine jus and a side of thyme-roasted potatoes. No roast duck dish is complete without some veggies, especially when there are almonds scattered throughout. It’s a duck feast that everyone is going to love!

Allergens:

Almond

•Wheat

•Gluten

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

340 g

Duck Breast

1 packet

Slivered Almonds

(Contains: Almond; )

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

1 sachet

Thyme

Baby Broccoli

2 packet

Potato

Carrot

Garlic

Nutrition Values

Calories647 kcal

Energy (kJ)2710 kJ

Fat59.4 g

of which saturates13.6 g

Carbohydrate24 g

of which sugars6.3 g

Dietary Fibre7.5 g

Protein32.8 g

Sodium513 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.

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 and turn to sear the flesh on all sides until browned, 1 minute. • Transfer duck to a second 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, pick thyme leaves. Cut potato into bite-sized chunks. • Place potato and thyme on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. Finely chop garlic. Halve any thick baby broccoli 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 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 thyme-roasted potatoes, sautéed veggies and duck between plates. • Sprinkle slivered almonds over veggies and spoon over peppercorn gravy to serve. Enjoy!