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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

2 clove

garlic

1 packet

flaked almonds

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

1 packet

duck breast

1 packet

risoni

(ContainsGluten)

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

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

water

20 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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.