Duck a L'Orange
with Lemony Greens & Duck-Fat Potatoes
Spoil yourself tonight with classic French cooking at its finest. The rich orange and apricot sauce glazes duck breast for a punch of sweet and savoury flavours that work stunningly. Complemented by crispy potatoes and tender baby broccoli, it’s time to whack on your fancy PJs and settle in for a gourmet delight.
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Ingredients
2
potato
1 bag
baby broccoli
3 clove
garlic
½
orange
1 bag
thyme
½
lemon
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
1 packet
duck breast
Not included in your delivery
olive oil
½ tbs
red wine vinegar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Trim the baby broccoli and halve lengthways. Finely chop the garlic. Zest the orange (see ingredients) to get a pinch, then juice. Slice the lemon into wedges. Pick the thyme leaves and finely chop.
Place the potato, a drizzle of olive oil and a pinch of salt on a lined oven tray. Toss to coat, spread out evenly, then roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the potato is roasting, heat a large frying pan over a medium heat with a drizzle of olive oil. Season both sides of the duck breast. Place the duck, skin-side down, in the hot pan and cook until the skin is crisp, 12 minutes. Increase the heat to high, then turn to sear the flesh on all sides until browned, 1 minute. Transfer to the oven tray with the potatoes, then pour over the duck fat from the pan. Roast until the duck is cooked through, 10-12 minutes. Transfer the duck to a plate to rest, 5 minutes. Toss the potatoes and roast for a further 5 minutes.
TIP: Duck fat can have a strong taste, feel free to leave it out if you're not a fan!
While the duck is roasting, wipe out the pan and return to a medium-high heat. Cook the baby broccoli with a dash of water until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Squeeze over a little lemon juice. Transfer to a bowl.
While the duck is resting, combine the apricot sauce, vegetable stock powder, orange zest, orange juice and red wine vinegar in a small bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Cook the thyme and remaining garlic until fragrant, 30 seconds. Add the orange-apricot mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat, then stir through the butter.
Slice the duck. Divide the duck-fat roasted potatoes, lemony greens and duck between plates. Spoon the orange glaze over the duck. Serve with any remaining lemon wedges.