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 duck fat potatoes and tender baby broccoli, it’s time to whack on your fancy PJs and settle in for a gourmet delight.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 bag
baby broccoli
1 bag
Silverbeet
½
orange
1 bag
herbs
1 packet
duck breast
½
lemon
1 packet
Apricot Sauce
1 sachet
vegetable stock powder
3 clove
garlic
Not included in your delivery
1
olive oil
1 tsp
red wine vinegar
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Trim baby broccoli and halve lengthways. Roughly chop silverbeet. Finely chop garlic. Zest orange (see ingredients) to get a pinch, then juice. Slice lemon into wedges. Pick herb leaves and finely chop.
Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until golden and tender, 20-25 minutes.
In a large frying pan, heat a drizzle of olive oil over medium heat. Season both sides of duck breast. Place duck, skin-side down, in the hot pan. Cook duck until the skin is crisp, 12 minutes. Increase heat to high, then turn duck to sear flesh on all sides until browned, 1 minute. Transfer to the oven tray with the potatoes, then pour over duck fat from the pan. Roast until duck is cooked through, 10-12 minutes. Transfer duck to a plate to rest, 5 minutes. Toss 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, then return to medium-high heat. Cook baby broccoli with a dash of water until just tender, 4-5 minutes. Add silverbeet and cook until tender, 2-3 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 apricot sauce, vegetable stock powder, orange zest, orange juice and the red wine vinegar in a medium bowl. Return the frying pan to medium heat with a drizzle of olive oil. Cook thyme and remaining garlic until fragrant, 30 seconds. Add orange-apricot mixture and simmer until thickened, 1-2 minutes. Remove pan from the heat, then stir through the butter.
Slice duck. Divide duck-fat roasted potatoes, lemony greens and duck between plates. Spoon over orange glaze. Serve with any remaining lemon wedges.