Roast Duck & Chargrilled Capsicum Relish
with Parmesan-Veggie Risoni & Mixed Leaf Balsamic Salad
- Almond
- Gluten(Wheat)
- Milk
- Sulphites
- Soy
- May contain traces of allergens
- Eggs
Duck loves an equally rich companion and it’s going to tingle your tastebuds as you bite into its crispy skin with a smokey and sweet chargrilled capsicum relish. The light, classic combination of crisp mixed leaves and bitter Parmesan in the risoni cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.
Ingredients
1
courgette
2 clove
garlic
1 packet
flaked almonds
(Contains: Almond; )
1 packet
duck breast
½ packet
Risoni
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
1 packet
Baby Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains: Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice courgette. • Finely chop garlic. • Heat a large frying pan over a medium-high heat. • Toast flaked almonds until golden, 2-3 minutes. Transfer to a small bowl and set aside.
• Return the frying pan to medium heat. • Season duck breast on both sides and place, skin-side down, in the hot pan. • Cook until skin is crisp, 12 minutes. • Increase heat to high and turn to sear flesh on all sides until browned, 1 minute. • Transfer duck to a lined oven tray and roast until cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.
• While the duck is cooking, bring a medium saucepan of salted water to the boil. • Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. Drain and return to the pan.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook courgette, tossing, until golden, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and cook until slightly reduced, 1-2 minutes. • Remove from heat, then stir through cooked risoni, baby leaves, grated Parmesan cheese and the butter. Season to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice roast duck. • Divide veggie risoni, mixed leaf balsamic salad and duck between plates. • Dollop chargrilled capsicum relish over duck and sprinkle over the toasted almonds to serve. Enjoy!
