Seared Duck & Cherry Red Wine Jus

Name: Seared Duck & Cherry Red Wine Jus with Twice-Cooked Potatoes, Roasted Garlic & Orange Salad
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 340 g Duck Breast; 1 packet Cherry Sauce; 1 Cucumber; 1 packet Rocket leaves; 1 Orange; 1 packet Red Wine Jus; 1 packet Dijon Mustard; 2 packet Potato; 2 Garlic

with Twice-Cooked Potatoes, Roasted Garlic & Orange Salad

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‘Tis the season for indulging, and we’ve got just the meal for it! Perfectly seared duck is paired with a rich and sweet cherry red wine jus, delivering depth and warmth with every bite. Accompanied by crispy-on-the-outside, fluffy-on-the-inside potatoes and a vibrant orange salad, this dish is true celebration of holiday flavours.

Allergens:

Mustard

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

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

340 g

Duck Breast

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

Cucumber

1 packet

Rocket leaves

Orange

1 packet

Red Wine Jus

(May be present: Almond, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

1 packet

Dijon Mustard

(Contains: Mustard; )

2 packet

Potato

Garlic

Nutrition Values

Calories668 kcal

Energy (kJ)2790 kJ

Fat51.5 g

of which saturates13.3 g

Carbohydrate45.9 g

of which sugars31 g

Dietary Fibre7.4 g

Protein30 g

Sodium633 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 220°C/200°C fan-forced. • Boil the kettle. • Cut potato into large chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic cloves (with the peel) in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.

• 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.

• Drain potatoes and garlic and transfer to a lined oven tray. Drizzle with olive oil. Season generously with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the potatoes has 15 minutes remaining, transfer duck breast to a second lined oven tray and roast until duck is cooked through, 10-12 minutes. • Rest duck for 5 minutes.

• Meanwhile, peel and thinly slice orange into wedges. Slice cucumber into rounds. • In a medium microwave-safe bowl, combine cherry sauce, red wine jus and a splash of water. Microwave in 30 second bursts until warmed through.

• In a large bowl, combine Dijon mustard (see ingredients), the honey and a drizzle of olive oil. Add rocket leaves, orange and cucumber. Toss to combine and season to taste.

• Add any duck juices/fat from the oven tray to the cherry sauce mixture and stir to combine. • Slice duck breast. • Divide seared duck, twice-cooked potatoes and roasted garlic and orange salad between plates. • Serve with cherry red wine jus. Enjoy!