Seared Duck & Cherry Red Wine Jus
with Twice-Cooked Garlic Potatoes & Orange Salad
‘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 a true celebration of holiday flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
3 clove
garlic
1 packet
duck breast
1
orange
1
cucumber
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
Dijon mustard
1 packet
Rocket leaves
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
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 the 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 have 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. Thinly 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 from the oven tray to the cherry sauce mixture and stir to combine. • Slice duck breast. • Divide seared duck, twice-cooked garlic potatoes and orange salad between plates. • Serve with cherry red wine jus. Enjoy!
