Roast Duck Breast & Dijon Lentil Ragout
with Potato Purée & Parsley Green Beans
- Milk
- Soy
Roast duck shines best when paired with rich flavours, and this taste of French cuisine is sure to please! Paired with creamy potato purée, parsley greens, and a decadent and flavourful lentil ragout, this meal is sure to transport your palate to the heart of Paris. *We’ve replaced the lentils in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
duck breast
2
potato
1 packet
Green beans
1
Leek
2 clove
Garlic
1 stalk
Celery
1 packet
Parsley
1 packet
Thyme
1 tin
cannellini beans
(Contains: Soy; )
1 sachet
Chicken-Style Stock Powder
1 packet
Dijon Mustard
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tbs
balsamic vinegar
40 g
butter (for the mash)
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
20 g
butter (for the veggies)
(Contains: Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°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. • In a small bowl, combine the brown sugar, balsamic vinegar and a splash of water. • Transfer to a lined oven tray, brush over the glaze mixture and roast until duck is cooked through, 10-12 minutes. • Transfer seared duck, skin side up, to a plate to rest for 5 minutes.
• While the duck is searing, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While the potato is cooking, trim green beans. • Thinly slice leek. • Finely chop garlic, celery and parsley. • Pick thyme leaves. • Drain cannellini beans.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Cook leek and celery, stirring, until softened, 4-5 minutes. Add garlic and thyme, and cook until fragrant, 1 minute. • Add the cannellini beans, chicken-style stock powder, dijon mustard, the butter (for the veggies) and water. • Reduce heat to low, and simmer until slightly reduced, 4-5 minutes. Season generously with salt and pepper.
• Wipe out the frying pan then return to mediumhigh heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. • Remove pan from heat, then add parsley and toss to combine. Season.
• Slice duck. • Divide potato purée, bean ragout, roast duck breast and parsley green beans between plates. • Spoon over any duck resting juices. Enjoy!
