Seared Duck & Cherry Red Wine Jus
with Twice-Cooked Potatoes, Roasted Garlic & 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 true celebration of holiday flavours.
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
Ingredients
2
Potato
Garlic
1
Duck Breast
1
Orange
1
Cucumber
1
Cherry Sauce
1
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Dijon Mustard
(Contains Sulphites; )
1
Rocket leaves
Not included in your delivery
1
olive oil
honey
Nutrition Values
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 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, 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, roasted garlic and orange salad between plates. • Serve with cherry red wine jus. Enjoy!