HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Duck & Romesco Sauce
Roast Duck & Romesco Sauce

Roast Duck & Romesco Sauce

with Parmesan-Veggie Risoni & Rocket Balsamic Salad

Gourmet Plus
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Duck loves an equally rich companion and it’s going to tingle your tastebuds as you bite into its crispy skin with a smokey romesco sauce. The light, classic combination of bitter rocket and Parmesan in the risoni cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.

Allergens:Tree NutsGlutenMilk

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

duck breast

1 packet



1 sachet

garlic & herb seasoning

1 packet

tomato paste

1 bag

baby spinach leaves

1 bag

salad leaves

1 packet

romesco sauce

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Sulphites, Egg, Fish)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

½ cup


20 g



1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3559 kJ
Fat68.6 g
of which saturates21.6 g
Carbohydrate50.5 g
of which sugars9.7 g
Protein40.9 g
Sodium1049 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.


Return the frying pan to a medium heat. Season the duck breast on both sides and place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. Increase the heat to high and turn to sear the flesh on all sides until browned, 1 minute. Transfer the 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 the 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 the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 5-6 minutes. Add the 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 the heat, then stir through the cooked risoni, the baby spinach leaves, grated Parmesan cheese and the butter. Season to taste.


In a medium bowl, combine the rocket leaves and a drizzle of balsamic vinegar and olive oil. Season.


Slice the roast duck. Divide the veggie risoni, rocket balsamic salad and duck between plates. Dollop the romesco sauce over the duck. Sprinkle over the toasted almonds to serve.